Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 pounds total)
- 1 cup all-purpose flour (or gluten-free flour blend for a GF option)
- 2 large eggs
- 1 tablespoon Dijon mustard (adds a subtle tang and binds the crust)
- 1 ½ cups grated Parmesan cheese (use freshly grated for best flavor)
- 1 cup panko breadcrumbs (for extra crunch; substitute with crushed cornflakes for a twist)
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper, to taste
- ½ cup vegetable oil or olive oil, for frying
- 8 to 10 dill pickle slices (thick-cut, preferably from a jar with crunchy pickles)
- Fresh dill sprigs, for garnish (optional but adds fresh aroma)
If you’re out of Dijon mustard, a mild yellow mustard works fine, though the Dijon’s sharpness complements the Parmesan nicely. And if you prefer baking over frying, just reduce the oil and bake at 400°F for about 20 minutes, turning halfway through for even crispiness.
Instructions
- Start by prepping your chicken breasts. If they’re uneven in thickness, gently pound them between two sheets of plastic wrap until about ½ inch thick. This helps them cook evenly and stay juicy—one of the first lessons I learned in Nonna Rosa’s kitchen, where patience and prep meant everything.
- Set up your breading station with three shallow dishes: one with the flour seasoned with a pinch of salt and pepper, one with the eggs whisked together with Dijon mustard, and one with a mixture of Parmesan, panko breadcrumbs, garlic powder, smoked paprika, and a little salt and pepper.
- Dip each chicken breast first into the flour, shaking off excess, then into the egg mixture to coat completely, and finally into the Parmesan-panko mixture. Press gently so the coating adheres well—this step reminds me of my mother’s hands, dusted with flour, showing me how to “love the food as you coat it.”
- Heat the oil in a large skillet over medium heat. When the oil shimmers but isn’t smoking, carefully lay the chicken pieces in the pan. Cook for about 4-5 minutes on each side, or until the crust is golden brown and crispy, and the internal temperature reaches 165°F. The smell of frying garlic and cheese takes me straight back to those lively family dinners in Monterey.
- Once cooked, transfer the chicken to a paper towel-lined plate to drain any excess oil. Let them rest for a few minutes—this keeps the juices locked in and the crust wonderfully crisp.
- Serve each chicken breast topped with 2-3 thick slices of dill pickle. If you like, sprinkle with fresh dill for a burst of color and aroma that feels like a fresh herb garden in your kitchen, much like the one my Nonna Rosa tended.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
