Cooking Instructions:

Begin by preheating your oven to 425°F if you decide to bake the chicken. If frying, heat olive oil in a large skillet over medium-high heat.

Prepare the chicken breasts by pounding them to a uniform 1/2-inch thickness to guarantee even cooking. Season both sides with salt and pepper.

Set up a breading station: Place flour in one shallow dish, beaten eggs in a second dish, and a mixture of panko breadcrumbs, grated parmesan cheese, Italian seasoning, and garlic powder in a third dish.

Coat each chicken breast by first dredging it in flour, then dipping it in the beaten eggs, and finally pressing it into the parmesan-breadcrumb mixture until fully coated.

For frying, carefully place the coated chicken breasts in the hot olive oil and cook for 3-4 minutes on each side until they're golden brown and crispy. Remove them from the skillet and let them rest on a wire rack.

For baking, line a baking sheet with parchment paper. Place the coated chicken breasts on the sheet and bake for 15-20 minutes, or until the chicken is cooked through and the coating is crispy.

Serve the chicken with a drizzle of lemon and garlic sauce, and garnish with fresh herbs if desired. This recipe has become a family favorite for years due to its perfect texture and quick preparation time.

For extra tips, remember that resting the fried chicken on a wire rack helps maintain its crispiness, preventing it from becoming soggy.

If you're baking, using parchment paper not only makes cleanup easier but also helps prevent sticking.

Additionally, you can customize the seasonings in the breading mixture according to your taste, and don't hesitate to experiment with different herbs for garnish to enhance the presentation.