EASY LEMON CHICKEN

elc

INGREDIENTS

1 cup vegetable oil
1 cup Italian bread crumbs
Zest of 2 lemons, plus more, for garnish
1 pound  fresh boneless, skinless chicken breast fillets, cut crosswise in half
Kosher salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour
2 large eggs, beaten

DIRECTIONS

Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine bread crumbs and lemon zest; set aside.
Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side.
Transfer to a paper towel-lined plate.
Serve immediately, garnished with lemon zest, if desired.

SHOPPING LIST – EASY LEMON CHICKEN

 vegetable oil
 Italian bread crumbs
3 lemons
1 pound  fresh boneless, skinless chicken breast fillets
Kosher salt and freshly ground black pepper
all-purpose flour (I use Wondra)
2 large eggs

 

Source:  DamnDelicious

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