Sprinkle chicken with salt, pepper, and garlic powder. Place eggs in a shallow bowl. Combine panko and cheese in another shallow bowl. Dip chicken in egg; dredge in breadcrumb mixture.
Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil; swirl to coat. Add half of chicken; cook 3 to 4 minutes on each side or until browned and done. Remove from pan. Repeat procedure with remaining oil and chicken. Sprinkle with parsley, and serve with lemon quarters, if desired.
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This is a really nice recipe. I find using boneless chicken breasts and preparing them myself is much cheaper than buying frozen bags of breaded fingers -- healthier and tastier, too. Instead of using whole beaten eggs, I like to use just the egg whites. I think it makes the breading crispier, less eggy. Who needs the extra cholesterol, right?
Probably could have gotten away with just one egg (threw most of it away after breading was complete). Took a bit longer to cook through and get a nice golden crust. Very good reheated. Kid-friendly. Used a combination of canola mayonaise and sriracha as a dipping sauce.
Delicious! I served this for a large family dinner and had MANY compliments, including from young adult males who are very picky eaters. I had several requests to fix this again and I plan to. It was quick and easy.
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