Chicken Fillet Recipe

Trim and Pound

Trim visible fat and silver skin from each chicken breast. If breasts are uneven thickness, place each between two sheets of plastic wrap and gently pound with a meat mallet or heavy pan to an even thickness of about 1/2 inch (about 1.25 cm). This ensures even cooking for both grilling and breading.

Pat the chicken dry with paper towels. This improves browning and helps breading adhere if using the hand-breaded method.

In a small bowl, combine kosher salt, black pepper, garlic powder, and smoked paprika. Rub both sides of each breast with olive oil, then evenly season with the spice mixture.

Preheat Grill/Pan

Preheat an outdoor grill or a grill pan over medium-high heat until very hot (about 400°F / 200°C on a gas grill). Oil the grates or brush the pan with a little oil to prevent sticking.

Place seasoned chicken breasts on the grill. Cook without moving for 4–5 minutes, until well marked and the chicken releases easily. Flip and cook another 4–6 minutes, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Total cook time will depend on thickness.

Transfer breasts to a plate and let rest for 5 minutes. Squeeze lemon wedges over the chicken and sprinkle with chopped parsley, if using. Serve whole or sliced.

Set up Breading Station

Place flour in a shallow dish. In a second shallow bowl, whisk together eggs and milk. In a third shallow dish, combine breadcrumbs, grated parmesan, onion powder, a pinch of salt, and a little black pepper.

Bread the Chicken

Working with one breast at a time: dredge the seasoned chicken in flour, shaking off excess; dip into the egg wash, letting excess drip off; press firmly into the breadcrumb mixture to coat completely. For extra-crisp coating, repeat the egg and breadcrumb step to double-coat.

Fry

In a large skillet, heat 1/4 to 1/2 cup oil over medium heat until shimmering and a small breadcrumb sizzles on contact. Add breaded breasts (do not overcrowd) and fry 4–5 minutes per side until golden brown and an instant-read thermometer reaches 165°F (74°C) at the thickest point. Adjust heat as needed to prevent burning; turn gently using tongs.

Transfer cooked breasts to a wire rack set over a baking sheet or paper towels to drain and rest for 3–5 minutes. Serve with lemon wedges and sprinkle with parsley, if desired.