Ingredients

• 4 boneless skinless chicken breasts (about 6 ounces each)
• 2 eggs, beaten (more if needed)
• 1 cup all-purpose flour
• 1 ½ teaspoons salt, divided
• ¾ teaspoon black pepper, divided
• 1 ¾ cups Panko bread crumbs
• ¾ cup cornflake crumbs
• ½ cup shredded Parmesan cheese
• 2 tablespoons dried parsley
• 1 ½ teaspoons garlic powder

Instructions

1. Preheat oven to 375°F. If you have one, place a metal rack on a large rimmed baking sheet. If not, spray the baking sheet with cooking spray.
2. Beat the egg in a shallow bowl and set aside. In a separate shallow dish, combine flour, ½ teaspoon salt, and ½ teaspoon pepper.
3. In a third shallow dish or plate, combine Panko bread crumbs, cornflake crumbs, Parmesan, parsley, garlic powder, and ½ teaspoon salt.
4. Using the flat side of a meat mallet, pound each chicken breast to ½-inch thickness. Season the chicken with the remaining ½ teaspoon salt, and ¼ teaspoon black pepper.
5. Dip chicken in flour first and then egg and finally in the crumb mixture, gently pressing the crumbs to adhere.
6. Add the chicken to the rack or pan and spray each chicken breast with cooking spray.
7. Bake for 20–25 minutes or until juices run clear. Broil for 2 to 3 minutes until crispy and the internal temperature reaches 165°F.

• Optional: Before beginning, add the Panko crumbs to a small dry skillet and cook over medium heat, while stirring, until fragrant and lightly toasted. Cool.
• Larger chicken breasts will need additional cooking time. Cook until the thickest part of the chicken reaches 165°F.
• Nutritional information includes ⅔ of the crumb mixture, as some may remain unused. Discard leftover crumbs.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.