Ingredients
Scale
- 4 boneless skinless chicken breasts (pounded to about 1/2 inch thickness)
- 1/4 teaspoon kosher salt
- 1/2 cup all-purpose flour
- 1/8 teaspoon cayenne pepper
- 1/8 teaspoon ground nutmeg
- 1/4 cup milk
- 1 egg (lightly beaten)
- 1 cup panko breadcrumbs
- 2 tablespoons chopped flat-leaf parsley
- 1/2 teaspoon garlic powder
- cooking spray
- 1 tablespoon canola oil
Instructions
- Line a baking sheet with tinfoil and spray with non-stick cooking spray. Season the chicken on both sides with salt and pepper.
- In a shallow dish add the flour with cayenne pepper and nutmeg. In another shallow dish mix and egg and milk. In a third shallow dish combine panko breadcrumbs, parsley and garlic powder.
- Dredge the chicken first in the flour mixture, then dip in the egg mixture, and then dredge in the panko mixture, shaking off any excess breadcrumbs.
- Heat a large non-stick skillet over medium-high heat. Add canola oil. Add 2 chicken breasts and cook for 2-3 minutes on each side until nicely browned. Remove from the skillet and place onto a baking sheet. Repeat with the remaining 2 chicken breasts, adding more oil as needed.
- Place into the oven and bake for 350 degrees F. for 15 minutes or until the chicken is fully cooked (the internal temperature has reached 165 degrees F.).