Prep time: 20 minutes

Cook time: 5-6 minutes per batch

Materials:

• 2 chicken breasts sliced horizontally into cutlets
• 2 eggs
• 1 cup bread crumbs
• 2 tbsp. flour
• 2 tbsp. Parmesan cheese
• 2 tsp dried parsley
• Zest of 1 lemon
• 1 tbsp. lemon juice (Additional needed for serving)
• Salt and pepper to taste
• Vegetable oil (amount will vary on pan size) enough to cover 1 cm of bottom

Process:

1. Once your chicken is cut into thin horizontal pieces pound each cutlet with a meat mallet to help tenderize the meat.
2. Season each piece with salt and pepper and set aside.
3. In a clean bowl add in the flour, bread crumbs, parmesan cheese, 1 tsp dried parsley, zest of 1 lemon, and salt and pepper to taste. Mix well to combine.
4. In a separate bowl add in the eggs, lemon juice, 1 tsp dried parsley and salt and pepper to taste. Mix well to combine.
5. Into a skillet add in the vegetable oil and leaving the heat on medium/high let the oil heat up.
6. Taking one piece of chicken at a time dip into the egg mixture making sure to coat both sides, and then place directly into the flour/ breadcrumb mixture.
7. Place the chicken directly into the skillet and cook about 2-3 minutes on each side, or longer if your cutlets are thicker.
8. Working in batches continue to coat and cook the cutlets until all are cooked through.
9. Plate the cutlets, drizzle with some additional fresh lemon juice and ENJOY!