Place chicken breasts on a large cutting board and cover with plastic wrap. Use a rolling pin or heavy pan to pound the thicker end of the chicken breasts until they are an even size from one end to the other (about ¼-⅓ inch)

Gather 3 shallow dishes to bread your chicken.

In another dish, stir together your flour, Italian seasoning, salt, paprika, and black pepper.

In the second dish, whisk your eggs.

In the third dish, combine your bread crumbs and ½ cup Parmesan cheese.

Dip your chicken in the flour and shake off any excess. Coat the chicken in the egg, and then coat well in the bread crumb mixture, pressing so that it adheres well. Repeat with the remaining chicken.

Heat a large pan over medium heat and add the oil.

When the oil is hot, add the chicken breasts and cook for about 4 minutes per side, until golden. Flip and cook another 4-5 minutes on the other side, until golden and an internal temperature of 165 degrees F is reached.

Remove from the pan and serve.

Freezing Instructions:

To freeze before, simply finish coating the chicken and flash freeze for 1-2 hours on a sheet pan before storing in a zip-top freezer bag. You can cook these right from frozen like you would other frozen, breaded chicken pieces -- the air fryer or oven is best!

To freeze after cooking, cool to room temperature, then flash freeze on a baking sheet for 1-2 hours until firm. Place in a zip top freezer bag for up to 3 months. Reheat in the oven or air fryer.