Crispy Italian Chicken

I struggled with what to call this because the original recipe is a lemon chicken with a delicious butter-lemon-garlic sauce, but 9 out of 10 times I make this, I don't make the sauce. The chicken is incredibly delicious on its own, picking up garlic and italian seasoning flavors during a short marinade, then the parmesan crust knocks it out of the park, creating a salty, juicy, flavorful crispy chicken that goes with just about anything. We like to make this and pick our own sides (Chicken Parm style, naked as is, lemon-butter, you can't go wrong). The recipe also scales easily if you're cooking for a crowd, and the chicken is delicious as leftovers.

Ingredients:

2 Chicken Breasts

2 Eggs

1 clove Garlic, minced

1 tsp Italian Seasoning

1 tsp Kosher salt

1/2 tsp Black Pepper

1 cup grated Parmesan Cheese

3 TBS all purpose Flour

Olive Oil

Directions:

1. Pound chicken breasts down between plastic wrap to 1/2 inch thickness

2. Mix egg, garlic, and spices in a container large enough to fit the pounded chicken breasts

3. Toss chicken in marinade and let sit in refrigerator for 20 minutes

4. When chicken is marinated, mix Parmesan Cheese and Flour on a plate

5. Dredge the chicken in parm-flour mixture on both sides, making sure to coat the sides of the chicken

6. Heat oil in a large skillet to med-hi

7. Add chicken to pan and cook on one side for 5 mins, turn and cook the other side for 4 mins, then turn again and cook the first side for 2 mins, and one final turn to cook the other side 1 min (12 mins total) - the turning is to avoid the parm burning on the pan - if it starts to get too dark, turn down your heat

8. When chicken is cooked, toss with your favorite sauce (or on the side) and enjoy!