2 tsp kosher salt, divided
1 1/2 tsp black pepper, divided
2 large eggs
1/2 cup whole milk
2 cups panko breadcrumbs
1 1/2 tsp Italian seasoning
1/2 tsp smoked paprika
3 tbsp salt butter
3 tbsp olive oil
Preheat oven to 350 degrees.
Place chicken breasts between 2 sheets of plastic wrap and flatten to about 3/4-inch thickness. Sprinkle chicken with 1 teaspoon each of the salt and pepper.
Whisk the eggs and milk together in a shallow dish.
Stir the panko, Italian seasoning, paprika and remaining salt and pepper in another shallow bowl.
Dip chicken, one piece at a time, in the egg mixture, shaking off excess, then dredge in the crumb mixture coating well and pressing to adhere.
Melt half the butter with half the olive oil in a large skillet over medium heat. Cook chicken until golden brown, about 3 to 5 minutes per side. Remove from pan and place on a rimmed baking sheet. Repeat with remaining butter, oil, and chicken.
Bake chicken at 350 degrees 10 minutes or until cooked through.
Serve with pan gravy (recipe follows), if desired.
1/4 cup melted salted butter
1/4 cup flour
2 cups chicken broth
1/2 tsp kosher salt
1/4 tsp black pepper
Whisk butter and flour together in large skillet. Cook over medium heat, whisking constantly, until bubbly, about 2 minutes. Gradually whisk in chicken broth, salt and pepper. Cook, whisking often, until mixture just comes to a boil and is smooth and thick, 2 to 5 minutes. Gradually add more broth if mixture is too thick.