Thin slices of chicken with a crispy Parmesan breading fried in a skillet and served with lemon wedges and arugula salad. It's made even better with Balsamic and shaved Parmesan!
Place your hand over the chicken and use a knife to carefully slice it in half lengthwise to create two thinner slices of equal size.
Place saran wrap over the chicken and use a meat tenderizer to pound it evenly thin, until about 1/4 inch thick.
Pat the chicken dry and season with salt and pepper.
Bread it:
Dredge it in flour, tap off any excess.
Lightly coat it in the whisked eggs combined with garlic powder.
Coat generously in a mix of the Breadcrumbs and shredded Parmesan cheese.
Fry it: (See notes for air fryer method)
Heat 2 TBS vegetable oil and 2 TBS butter over medium-high heat in a large skillet.
Fry the chicken in batches of 1-2, don't overlap. Leave room around them so that the edges can get crispy. Cook until golden brown, about 3-4 minutes per side.
Add additional oil and butter as needed while you fry the remaining chicken. Decrease heat slightly if needed.
Place on paper towel-lined plates, the paper towels absorb excess oil which makes them crispier.
Let the chicken rest for at least 5 minutes prior to slicing.
PRO TIP: Transfer chicken from paper towels to a wire rack in a 200° oven to keep them warm while you fry the remaining batches.
Serve with lemon wedges and Arugula salad with Balsamic and shaved Parmesan.
Notes
Air Fryer Method (instead of Stove Top frying)
Once breaded, lightly spray each side of the chicken with olive oil.
Preheat air fryer to 390° and cook on on side #1 for 10 minutes.Flip, and cook at 300° on side #2 for 10 minutes.
Keep a close eye on it and adjust the temperature as needed, air fryers can vary in terms of heat and temperature.
Storage: Refrigerate for up to 3 days or freeze in airtight Ziploc bags for up to 3 months.Reheating:
Lightly grease the bottom of a dutch oven and reheat this in a 350° oven, covered. This takes about 20 minutes if it's cold and about 35 minutes if frozen.
You can remove the cover and add another 5 minutes of cooking time to crisp up the top.