1. Flatten the chicken by placing each piece between two sheets of plastic wrap or inside a zip-top bag. Use a meat mallet or rolling pin to gently pound until about ½ inch thick, ensuring even cooking.
2. Pat the chicken dry with a paper towel to help the coating adhere properly.
3. In a shallow dish, mix freshly grated Parmesan cheese with breadcrumbs of your choice (panko or regular). Add seasonings such as garlic powder, salt, and pepper. You can also include optional ingredients like parsley or lemon zest.
4. In another bowl, beat one or two eggs (depending on the amount of chicken) to create an egg wash.
5. Dip each piece of chicken into the egg wash, making sure it is fully coated.
6. Press the chicken firmly into the Parmesan and breadcrumb mixture, covering both sides completely.
7. If frying, heat about ¼ inch of oil in a skillet over medium heat. Once the oil is hot, cook the chicken for 4-5 minutes on each side until the crust is golden brown and the chicken is fully cooked.
8. If baking, preheat the oven to 425°F (220°C). Place the breaded chicken on a greased baking sheet. Lightly spray the top with cooking spray or drizzle olive oil to help the crust brown. Bake for approximately 20 minutes, flipping halfway through.
9. If air frying, preheat the air fryer to 400°F (200°C). Arrange the chicken in a single layer in the basket. Cook for 12-15 minutes, flipping halfway through, until crispy and cooked through.
10. Once cooked, let the chicken rest for 5 minutes before serving to allow the juices to redistribute.
11. Serve with side dishes like roasted vegetables, mashed potatoes, or rice pilaf. Add sauces such as marinara, lemon garlic aioli, or honey mustard for extra flavor if desired.