|20 min||10 min||6|
|1 tbsp||Olive Oil, Extra Virgin|
|6 breast||Chicken breast, boneless, skinless (halved lengthwise)|
|1 tbsp||Black pepper|
|3/4 cup||All-purpose white flour|
|2 medium egg||Egg (beaten)|
|2 cup||Panko bread crumbs|
Preheat oven to 425°F (220°C). Line a large baking sheet with aluminum foil and drizzle olive oil over foil. Place baking sheet in preheated oven.
Flatten chicken breasts so they are all about 1/4-inch thick. Season chicken with salt and pepper.
Put flour onto a large plate. Beat eggs with salt and pepper in a shallow bowl. Have bread crumbs on a separate large plate. Dredge each chicken piece in flour, then egg, and then bread crumbs and set aside in 1 layer on a clean plate. Repeat with remaining chicken.
Remove baking sheet from oven and arrange chicken in 1 layer on the sheet. Drizzle more olive oil over each piece of coated chicken.
Bake in the preheated oven for 5 to 6 minutes. Flip chicken and continue baking until no longer pink in the center and the breading is lightly browned, 5 to 6 minutes more. An instant-read thermometer inserted into the center should read at least 165°F (74°C).