I can’t get enough of this recipe – four times this month and counting!

Preheat your oven to 400°F (200°C).

Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness using a meat mallet.

In a shallow dish, combine the Parmesan cheese, panko breadcrumbs, garlic powder, dried Italian herbs, salt, and pepper.

In another shallow dish, beat the eggs.

Dip each chicken breast into the beaten eggs, allowing any excess to drip off, then press into the Parmesan mixture, ensuring an even coating.

Heat the olive oil in a large oven-safe skillet over medium-high heat.

Add the chicken breasts to the skillet and cook for 2-3 minutes on each side until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy.

Serve hot with lemon wedges on the side, if desired.

For a spicier kick, add a pinch of cayenne pepper to the breadcrumb mixture. You can also substitute the Parmesan cheese with Pecorino Romano for a sharper flavor. If you prefer a gluten-free option, use gluten-free breadcrumbs. To make it even more indulgent, top the chicken with a slice of mozzarella cheese and broil for a minute until melted and bubbly.