How to Make My Grandmother's Crispy Paneed Chicken with Herbed Sauce

Instructions:

1. Trim chicken breasts and pound them to an even thickness (about ½ inch).
2. In the first shallow dish, place flour seasoned with salt and pepper.
3. In the second dish, place beaten eggs.
4. In the third dish, combine Panko breadcrumbs, garlic powder, and paprika.
5. Coat each chicken breast in flour, shaking off excess.
6. Dip into the beaten eggs, allowing excess to drip off.
7. Press into the breadcrumb mixture until fully coated.
8. Place chicken on a plate and let it rest for 30 minutes to help the coating adhere.
9. In a bowl, combine Greek yogurt, lemon juice, Dijon mustard, chopped herbs, salt, and pepper.
10. Heat vegetable oil in a frying pan over medium heat.
11. Add chicken breasts, cooking for 6-8 minutes on each side or until golden brown and cooked through (internal temperature of 165°F / 74°C).
12. Transfer cooked chicken to the paper towel-lined plate to drain excess oil.
13. Serve with herbed sauce drizzled on top or on the side.