Parmesan Crusted Chicken

• servings: 4 servings
• total time: 30 minutes

Ingredients

1 cup Italian-seasoned breadcrumbs

¾ cup pre-grated Parmesan cheese (from 1 [8-oz.] pkg.)

2 tsp. dried oregano

1 ½ tsp. kosher salt

1 tsp. black pepper

¾ cup (about 3 1/4 oz.) all-purpose flour

2 large eggs, lightly beaten

4 (8-oz.) boneless, skinless chicken breasts, pounded 1/4-in.-thick

2 Tbsp. olive oil, divided

2 Tbsp. unsalted butter, divided

Lemon wedges

Directions

Make dredging station: Stir together breadcrumbs, Parmesan, oregano, salt, and pepper in a medium shallow bowl. Place flour and eggs in 2 separate shallow bowls.

Coat chicken: Dredge chicken breasts 1 at a time in flour, shaking off excess; dip in eggs to coat, letting excess drip off. Dredge chicken evenly in breadcrumb mixture. Set chicken on a plate.

Cook chicken: Heat 1 tablespoon each of the oil and butter in a large nonstick skillet over medium-high. Add 2 chicken breasts to skillet; cook, undisturbed, until golden brown, 3 to 4 minutes. Flip chicken, and cook until a thermometer inserted into the thickest part of the chicken registers 165°F, 3 to 4 minutes. Transfer chicken to a plate; wipe skillet clean. Repeat process with remaining 1 tablespoon each oil and butter and 2 chicken breasts. Serve with lemon wedges.