Ingredients:

  • 2 large (500g) chicken breasts, halved horizontally and pounded thin
  • 1/2 cup (65g) all-purpose flour
  • 2 large eggs, beaten
  • 1 tsp (5ml) hot sauce
  • 1 cup (60g) Panko breadcrumbs
  • 1/2 cup (45g) Parmesan cheese, freshly and finely grated
  • 1 tbsp (8g) garlic powder
  • 1 tsp (2g) smoked paprika
  • 1/2 tsp (3g) kosher salt
  • 1/2 tsp (1g) black pepper
  • 3 tbsp (42g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tbsp (4g) fresh Italian parsley, chopped
  • 2 tbsp (10g) extra Parmesan cheese for garnish

Instructions:

  1. Butterfly the chicken breasts and place them between sheets of plastic wrap. Use a mallet to pound them to an even 1/4-inch thickness. Season both sides lightly with salt.
  2. Set up a triple-dredge station with three shallow bowls: place flour in the first; beaten eggs and hot sauce in the second; and the Panko, 1/2 cup Parmesan, garlic powder, smoked paprika, salt, and pepper in the third.
  3. Press the chicken firmly into the flour and shake off excess. Dip completely into the egg wash, then press hard into the Parmesan-crumb mixture to ensure full coverage.
  4. Place breaded chicken on a wire cooling rack and let sit for 5 minutes to allow the breading to set.
  5. Heat a large heavy-bottomed skillet over medium heat with a high-smoke point oil (like avocado or canola). Sear the chicken until the crust is golden brown and the internal temperature reaches 165°F (74°C).
  6. In the final minutes of cooking, add the unsalted butter and minced garlic to the pan. Baste the chicken with the foaming garlic butter.
  7. Remove from heat, garnish with fresh parsley and the remaining 2 tablespoons of Parmesan cheese before serving.