- Serves: 4
- Prep Time: 10m
- Cook Time: 10m
- Ready In: 20m
- 4 Chicken Breasts, pounded to 1/4" thickness
- 1/4 Cup All Purpose Flour
- 1/2 Cup Bread Crumbs
- 2 Eggs
- 1 Tablespoon Fresh Lemon Juice
- Sea Salt
- Black Pepper
Pound the chicken breasts between 2 sheets of plastic wrap to about 1/4" thickness for the best results.
Place separate parchment paper sheets out for the two dry ingredients, flour and bread crumbs.
Crack the eggs into a large pie plate. Add the lemon juice. Beat well. Place the pie plate in between the flopur and breadcrumbs. From left to right the order should be flour, eggs breadcrumbs.
Heat oil in a large frying pan at medium high heat.
Salt and pepper the chicken breasts on both sides. Work one chicken breast at a time. Dredge first in flour, patting the excess off for a few seconds. Dip in the egg and lemon mixture to coat allowing the excess to drip off for a few seconds. Quickly roll the breast in the bread crumbs until well coated. Do not press the breadcrumbs into the meat.
Place immediately in the pan with the hot oil. Do not crowd the pan, cook in batches, for about 4 - 5 minutes per side, ensuring that they do not stick to the bottom of the pan.
Turn them once, remove and place on a piece of paper towel to allow the excess oil to strain off. Repeat with the additional chicken breasts.
Place on a plate with lemon slices, serve and enjoy.