Ingredients:
3 chicken breasts (I like extra seasoning for more flavor!)
¾ cup breadcrumbs
½ cup grated Parmigiano cheese
1 ½ tsp garlic powder
1 ½ tsp dried oregano
1 ½ tsp dried parsley
1 tsp cracked black pepper
1 tsp chicken seasoning
2 eggs (beaten)
Olive oil for frying
For the salad:
Fresh mixed greens
1 tbsp olive oil
1 tbsp balsamic vinaigrette
Pinch of sea salt
¼ cup pickled red onion slices
✨ Directions:
Mix It Up: Combine breadcrumbs, garlic powder, oregano, parsley, pepper, and chicken seasoning in a bowl.
Coat & Fry: Dip chicken breasts in beaten egg, coat well in breadcrumb mix. Pan fry in olive oil over medium-high heat for about 5-6 minutes per side, until golden and cooked through.
Toss Salad: Mix greens with olive oil, balsamic vinaigrette, sea salt, and top with pickled onions.
Serve with fresh parmigano and enjoy
(Tips!):
1️⃣ Use thin chicken breasts or pound them out for faster, even cooking.
2️⃣ Season generously — more herbs mean more flavor!
3️⃣ Rest the chicken a couple of minutes after frying for extra juiciness.