INGREDIENTS:
- 1 cup vegetable oil
- 1 cup Italian bread crumbs
- Zest of 2 lemons, plus more, for garnish
- 1 lb. 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.
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