Ingredients
- 1 fresh lemon, cut into 8 wedges
- olive oil, as needed for sauteeing
- 4 boneless chicken breasts (4oz each)
- 1 1/2 cups breadcrumbs, dry
- 1/2 cup all-purpose flour
- 2 eggs
- 3/4 cup milk
- 2 tablespoons dried herbs (thyme, basil, rosemary, and or or chives, OR 3 Tbsp chopped fresh if available )
- salt & freshly ground black pepper, to taste
- salt & freshly ground black pepper, to taste
Cooking Instructions
Whisk eggs and mix with milk.
Mix the chopped herbs with the bread crumbs.
Cut each chicken breast in half (widthwise to make them thin) and place between two pieces of plastic wrap and pound them evenly with a butcher’s mallet until they are 1/8 of an inch thick.
Season with salt and fresh cracked black pepper.
Lightly coat each piece with all purpose flour.
Dip each piece in the egg wash and then coat each piece with the herbed bread crumbs.
Heat a pan to medium heat and sauté the chicken in olive oil for 2 – 3 minutes per side.
Serve with a wedges of fresh lemon.