The key to this dish lies in selecting the right ingredients, and a few high-quality staples make all the difference. I always reach for fresh Parmesan—avoid the pre-grated kind when you can, as it melts and browns so much better when freshly grated. For the chicken, boneless, skinless breasts work beautifully for even cooking, but you can also use thighs if you prefer a juicier bite. When it comes to breadcrumbs, panko is my go-to for that irresistible crunch, but feel free to swap in gluten-free options if needed.

• 2 boneless, skinless chicken breasts (about 1 lb total)
• 1/2 cup panko breadcrumbs
• 1/3 cup freshly grated Parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs (oregano, basil, thyme blend)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large eggs
• 2 tablespoons olive oil or melted butter
• Cooking spray (optional, for extra crispiness)