Parmesan Crusted Chicken with Lemon Aioli Sauce

Pat the chicken breasts dry and trim off any fat.

Slice each chicken breast in half from the middle to make two pieces.

Cover the chicken with plastic wrap and pound to 1/2 inch thick.

Season the chicken with salt and black pepper on both sides.

In a shallow bowl, add 1/2 cup of all-purpose flour.

In another shallow bowl, whisk 2 eggs.

In a third shallow bowl, combine 2/3 cup panko breadcrumbs, 1/4 teaspoon black pepper, 1/4 teaspoon salt, 1 teaspoon Italian herbs, and 1/3 cup grated Parmesan cheese; mix well and set aside.

Dredge the chicken in the flour, shaking off excess flour.

Dip the chicken in the egg mixture, allowing excess egg to drip off.

Dredge the chicken in the panko mixture and set on a plate.

In a pan, heat 2 tablespoons of canola oil and 2 tablespoons of olive oil over medium heat.

Cook the chicken for 3 minutes on each side until golden brown.

To make the sauce, combine 3/4 cup mayonnaise, 3 minced garlic cloves, 2 1/2 tablespoons lemon juice, 3/4 teaspoon salt, and 1/2 teaspoon black pepper; mix until combined.

Equipment Needed

Spice Level: