• Chicken Breasts: 4 boneless, skinless chicken breasts, about 6-8 ounces each. These are the star of the show, providing a lean and protein-packed base.
• Parmesan Cheese: 1 cup finely grated Parmesan cheese. This is crucial for the crispy crust and adds a salty, nutty, and umami-rich flavor. Freshly grated is recommended for the best melt and texture.
• Panko Breadcrumbs: 1 cup Panko breadcrumbs. These Japanese-style breadcrumbs are coarser and lighter than regular breadcrumbs, creating a superiorly crispy coating.
• All-Purpose Flour: ½ cup all-purpose flour. Used for dredging the chicken, helping the egg wash and Parmesan mixture adhere properly.
• Eggs: 2 large eggs. Beaten, these act as a binder, allowing the Parmesan and breadcrumbs to stick to the chicken.
• Italian Seasoning: 2 teaspoons Italian seasoning. A blend of dried herbs like oregano, basil, rosemary, and thyme, adding aromatic depth and classic Italian flavor.
• Garlic Powder: 1 teaspoon garlic powder. Enhances the savory flavor profile and complements the Parmesan beautifully.
• Paprika: 1 teaspoon paprika. Adds a subtle smoky note and a touch of color to the crust.
• Salt: 1 teaspoon salt, or to taste. Essential for seasoning and enhancing all the flavors.
• Black Pepper: ½ teaspoon black pepper, freshly ground, or to taste. Adds a touch of spice and complexity.
• Olive Oil: 2 tablespoons olive oil. Used for drizzling over the chicken before baking, helping it to brown and crisp up.
• Optional: Fresh Parsley: For garnish, chopped fresh parsley adds a pop of color and freshness when serving.
• Optional: Lemon Wedges: For serving, lemon wedges provide a bright, acidic contrast that cuts through the richness of the dish.
