Line the chicken breasts with parchment paper or plastic wrap. Pound gently until even thickness (about ½ inch). This ensures even cooking and better texture.

Season both sides with salt and pepper.

Why this step matters:

Even thickness prevents dry edges and undercooked centers.

Set up three bowls:

Bowl 1: Flour

Bowl 2: Eggs + water (whisk well)

Bowl 3: Breadcrumbs + Parmesan + seasonings

This classic breading method creates strong coating adhesion.

Follow this order:

Coat the chicken in flour

Dip into the egg mixture

Press into the breadcrumb mixture

Press breadcrumbs firmly so the coating sticks during frying.

Heat oil in a skillet over medium heat. Oil should be hot but not smoking.

Test by dropping a breadcrumb — it should sizzle immediately.

Place the chicken carefully into the oil. Cook 4–5 minutes per side.

Signs it’s ready:

Deep golden color

Internal temperature reaches 165°F (74°C)

Avoid flipping too early, or the breading may fall off.

Once the chicken is cooked:

Sprinkle mozzarella and Parmesan on top.

Cover pan for 1–2 minutes OR transfer to oven at 375°F /190°C for 5 minutes until cheese melts.

Sprinkle chopped parsley if desired. Serve hot for best texture.