1 cup flour
3/4 cup Panko breadcrumbs
1/2 cup grated Parmesan
1/4 cup parsley, chopped
2 tsp. garlic powder
3 cloves minced garlic
2 pounds chicken breasts, butterflied and pounded thin
5 Tbsp. Butter
Juice of 1 1/2 lemons
Salt and pepper
Using three shallow bowls or baking dishes, you’ll be dipping the pounded, butterflied chicken in flour, then butter and lemon juice, then a Panko/Parmesan mixture.
Season the flour in one shallow bowl with salt and pepper. In a second bowl, add the Panko, Parmesan cheese, garlic powder and parsley.
In a third shallow bowl, melt 5 Tbsp. butter in the microwave. Add the juice of one lemon and 3 cloves minced garlic.
Preheat oven to 350 degrees.
At this point, I always put on my handy dandy latex gloves. It makes the dipping less sticky, messy and tacky. One piece of chicken at a time, dip it thoroughly in the flour until it's fully covered, then the lemon/butter until it's fully wet, then finish each piece in the breadcrumbs mixture. Place on a parchment lined baking dish. Drizzle with olive oil (just a little - this will help the top brown).
Bake in the oven for approximately 35 minutes (do not take my word for it, please put the timer on for 20 minutes to start and keep your eye on it). Right before you're ready to take it out, put your oven on broil and cook until the top starts to brown.
Serve with more chopped parsley on top and sliced lemon wedges on the side.