A delightful twist on a classic chicken dish, featuring a crispy herb-infused coating and a zesty lemon finish.
Season the chicken breasts with salt and pepper on both sides.
Let the chicken sit for a few minutes after seasoning to absorb the flavors.
Prepare three separate bowls: one with flour, one with beaten eggs, and one with a mixture of breadcrumbs, grated parmesan, and chopped parsley.
Use shallow bowls for easier coating.
Dredge each chicken breast in flour, then dip into the egg, and finally coat with the breadcrumb mixture, pressing gently to adhere.
Ensure an even coating for a consistent crust.
Heat vegetable oil in a frying pan over medium heat. Fry the chicken breasts for about 3-4 minutes on each side until golden brown and cooked through.
Avoid overcrowding the pan to maintain the oil temperature.
Transfer the fried chicken to a paper towel-lined plate to drain excess oil.
Pat gently with additional paper towels for extra crispiness.
Serve the chicken cutlets with lemon wedges on the side for squeezing over before eating.
Garnish with extra parsley for a fresh touch.
Continua nella nostra app per un'esperienza migliore
