Cover the chicken breasts with a plastic wrap and pound them to make it even and flat.
Season the chicken breasts with garlic powder, Italian seasonings, salt and pepper.
Whisk the eggs in a wide bowl. To another separate bowl combine panko bread crumbs and parmesan cheese and keep it ready.
Dredge the chicken in flour and then egg and then to the breadcrumbs mixture.
Heat a skillet with oil to shallow fry the chicken. Slowly add the chicken breasts and cook until crispy and golden on both the sides for about 9-10 minutes on medium flame.
Repeat the same with the remaining chicken breasts. Garnish the parmesan chicken with chopped parsley and lemon wedges to serve.
Do not skip pounding the chicken to even thickness as you do not want the crispy exterior to burn before the inside cooks through.
Use a rack instead of paper towels to drain the chicken breasts as you cook them in batches. If you let the chicken sit on paper towels to drain the oil, the paper towel will trap the steam. The rack will ensure your chicken stays crispy.
The chicken is done when the internal temperature is 165F degrees.
Make sure there isn’t some moisture on the chicken pieces before dredging them. This will help the flour stick better.
If you prefer chicken thighs, this recipe can be made with thighs instead.
Avoid adding extra cheese to the bread crumbs such as mozzarella or cheddar. While adding more cheese always seems like a good idea, for this parmesan chicken, adding extra cheese can make the crust mushy as the cheese melts.
If you have a splatter guard, I recommend using it to keep the oil splatters to a minimum.