Ingredients

4 chicken boneless, skinless chicken breasts

1/4 cup all purpose flour

2 eggs

2 tbs water

3/4 cup high quality bread crumbs

2 tsp lemon zest

1/2 tsp dried oregano

1/2 tsp garlic powder

1/4 cup olive oil

2 tsp chopped parsley

Lemon wedges

Directions:

1. Preheat oven 350 degrees

2. Line baking sheet with parchment paper

3. Pound chicken cutlets to 1/4 in thick all around - the more even the thickness the more evenly it will cook. Place the chicken in a large ziplock bag and seal well. Using a mallet pound the chicken.

4. Pat dry and season the chicken on both sides with salt and pepper (use less salt or no salt if you’re using kosher chicken as it is already salted.

5. Add flour to a shallow dish

6. Whisk eggs and water together in a second shallow dish

7. Combine bread crumbs, lemon zest, oregano, garlic powder in a third shallow dish.

8. Dredge each chicken cutlet in flour and shake off excess

9. Then dip cutlet into the egg wash and let excess drip off.

10. Finally, dredge in the bread crumbs, pressing down on each side so it sticks.

11. Heat the olive oil in a large skillet on medium heat - it should be shimmering not smoking.

12. Working in batches, add chicken and cook on each side for 3-4 min until golden brown. (The internal temp should be 165 degrees)

13. Place chicken on paper towels to drain excess oil.

14. Squeeze lemon juice over the chicken while it’s still hot - it helps cut the overly rich fried flavor