Ingredients:

  • 1.5 lb boneless skinless chicken breast, sliced into cutlets
  • 1/2 cup all-purpose flour
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup plain non-fat Greek yogurt
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1 cup finely grated Parmesan cheese
  • 1/2 cup Panko breadcrumbs
  • 1/2 tsp paprika

Instructions:

  1. Flatten the meat. Place chicken breasts between two sheets of plastic wrap and use a mallet to pound them to a uniform 1/2 inch thickness. Pat the meat completely dry with paper towels. Note: Dry meat ensures the flour sticks.
  2. Prepare the station. Set up your three bowls. Bowl 1: Flour, garlic powder, salt, pepper. Bowl 2: Greek yogurt, lemon juice, oregano. Bowl 3: Parmesan, Panko, paprika.
  3. First coat. Dredge the chicken in the seasoned flour, shaking off the excess. Note: Too much flour creates a paste that peels off.
  4. The bind. Dip the floured chicken into the Greek yogurt mixture until fully coated.
  5. The crust. Press the chicken firmly into the Parmesan and Panko mixture, ensuring the crust is well embedded into the meat.
  6. The heat. Choose your method: - Bake: 425°F (220°C) for 15-20 minutes. - Air Fry: 375°F (190°C) for 12-15 minutes. - Pan Fry: Use 1 tbsp oil over medium high heat for 4-5 minutes per side.
  7. The cue. Remove when the crust is mahogany gold.
  8. The rest. Let the chicken rest for 5 minutes before serving. Note: This lets the juices redistribute so the meat stays velvety.