Garlic Parmesan Crusted Chicken

1.Preheat your oven to 200°C (400°F). Lightly grease a baking sheet or line it with parchment paper.

2.Prepare a dredging station using three shallow dishes. In the first dish, whisk together the flour, salt, and pepper.

3.In the second dish, whisk the eggs with 1 tablespoon of water until well combined.

4.In the third dish, combine the Panko breadcrumbs, grated Parmesan cheese, garlic powder, and Italian seasoning. Mix thoroughly until the cheese and spices are evenly distributed throughout the breadcrumbs.

5.Take one chicken breast and dredge it completely in the flour mixture, shaking off any excess.

6.Dip the floured chicken into the egg wash, ensuring both sides are coated, allowing excess to drip off.

7.Press the chicken firmly into the Parmesan-breadcrumb mixture, coating both sides completely. Place the crusted chicken breast on the prepared baking sheet.

8.Repeat this process for the remaining chicken breasts. Drizzle the tops of the crusted chicken evenly with the olive oil.

9.Bake for 20 to 25 minutes, or until the internal temperature reaches 74°C (165°F) and the crust is golden brown and crispy. Let rest for 5 minutes before serving.