1 cup breadcrumbs (Panko works too!)*
1/3 cup grated Parmesan cheese
Salt and pepper
1 tablespoon Italian seasoning
1 tablespoon garlic powder
1/4 teaspoon crushed red pepper
1 tablespoon vegetable oil
1/2 cup all-purpose flour*
3 Eggland’s Best eggs (large)
Preheat oven to 450 F.
In a shallow bowl, whisk together breadcrumbs, Parmesan cheese, salt, pepper and seasonings.
In two separate bowls, add the flour in one and whisk the eggs in the other.
Set a wire rack on a rimmed baking sheet and lightly coat rack with cooking spray.
In batches, coat the chicken in the flour, shaking off excess, then in the egg wash, then in the bread crumb mixture, pressing to adhere.
Place on rack.
Bake until chicken is fully cooked, about 12-15 minutes, flipping halfway through.
*Dawn’s Healthy Swap: Use whole grain instead of regular bread crumbs and all-purpose flour!
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