Best Thin-Sliced Chicken Breast

Ingredients

• 1 ½ lb boneless skinless chicken breast cut half horizontally
• 1 egg
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon minced garlic
• 3/4 teaspoon kosher salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1 cup Panko breadcrumbs
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/4 cup freshly grated parmesan cheese
• optional oil spray
• optional chopped parsley for garnish

Instructions 

1. Brine chicken fillets: Fill a large bowl with 1 quart of water and 1/4 cup of kosher salt. Stir to combine and the salt is absorbed. Add the chicken fillets and let them sit in the saltwater to brine for at least 15 minutes.
2. Heat the oven: Preheat oven to 425°F, and line a baking sheet with parchment paper. Set aside.
3. Breading: In a medium bowl, whisk together the egg, oil, lemon juice, garlic, salt, and pepper.
4. In another bowl, add breadcrumbs, paprika, onion powder, and parmesan cheese.
5. Remove chicken fillets from the brine and rinse with water. Then pat dry with paper towels.
6. Add chicken fillets into the egg mixture, shake off the excess.
7. Dredge the chicken in the breadcrumb mixture. Make sure to coat evenly, and lightly press the coating onto the chicken.
8. Bake the chicken: Arrange chicken fillets on the baking sheet.
9. Bake for 8 minutes. Flip and bake for an additional 5-10 minutes or until cooked through.