Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it’s good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones
- 2 skinless, boneless chicken breasts (about 1 pound total)
- 1/2 cup flour
- 1/2 teaspoon salt + pepper to taste
- 2/3 cup plain bread crumbs
- 1 Tablespoon fresh lemon zest
- 3 Tablespoons chopped parsley
- 1 egg
- 2 teaspoons fresh lemon juice (1/2 a lemon)
- 2-3 teaspoons olive oil, divided
- Cut each chicken breast into 2 or 3 pieces. Place pieces between plastic and pound to 1/2-inch thickness.
- On wax paper, combine flour, salt & pepper in one pile and crumbs, lemon zest & parsley in another pile. Beat egg and lemon juice in a small bowl.
- Dip each piece of chicken in flour, followed by egg, then crumbs. Set each piece aside on the wax paper or a plate.
- In a large fry pan, heat 1 teaspoon of oil over medium-high heat. Cook chicken 2 1/2 - 3 minutes per side, adding remaining oil as needed. Cook in batches to prevent crowding.
- Serve with lemon wedges or squeeze lemon juice onto cutlets just before serving.
Notes: For more on this recipe in my blog click here.