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