This chicken is tasty as is with cous cous, or is also great topped with marinara and cheese, served with pasta.
Use smaller thin chiken breasts, or thin with a meat tenderizer.
I don't have exact measurements because this really isn't from a recipe, but I will give estimates.
Coating:
1/2 C Parmesan Cheese, grated
1/4 C Bread Crumbs
2 tsp. Italian Seasoning (or basil, parsley, etc.)
1 tsp. Crushed Red Pepper
1 tsp. Garlic Powder
salt - season to taste.
Feel free to add more or less of the ingredients above, as they are complete estimates
Dip chicken into milk to moisten, coat in coating mixture.
Heat Olive Oil in non-stick pan over medium heat, till warm, place chicken in pan, cook chicken so coating gets crispy on each side and chicken is cooked through. Enjoy!
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