NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- chicken breast, 24–32 ounces; boneless and skinless4
- garlic-flavored crouton, finely crushed1/4 cup
- breadcrumbs, Italian seasoned1/4 cup
- all purpose flour3/4 cup
- canola oil
- Italian seasoning1 tbsp
- salt1 tbsp
- black pepper, freshly ground1 tbsp
- paprika2 tbsp
- egg, beaten4
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Combine flour and seasonings in a pie plate. Combine croutons and breadcrumbs in another pie plate, and place the eggs in another pie plate.
Dredge chicken in flour then dip into eggs. Dredge in crouton mixture and let rest 2–3 minutes.
Coat chicken with canola oil and place onto a greased sheet pan. Insert a probe thermometer into one of the pieces.
Bake in a 425°F oven until internal temperature reaches 165°F. Serve warm.
