Ingredients
For the lemon oil:
- 3 tbsp olive oil
- zest of 3 lemons
For the breading:
- 1/2 cup all purpose flour
- 1/4 cup panko bread crumbs
- 2 1/2 tsp ground black pepper
- 2 tsp garlic powder
- 1 tsp salt
- 1/2 tsp dried parsley
- 1/4 tsp paprika
For the chicken:
- 4 chicken breast cutlets – or 2 breasts cut in half
- 3 tbsp olive oil
- 1 lemon – cut into 1/4-inch thick slices
Directions
1In a small rectangular dish, combine the olive oil and lemon zest. Set aside.
2In a small rectangular dish, combine the flour, bread crumbs, pepper, garlic powder, salt, parsley, and paprika. Set aside.
3Set a large deep skillet over medium heat, add remaining olive oil.
4Take each chicken cutlet and dip both sides in the olive oil mixture, then in the breading. Place onto a plate or piece of aluminum foil. Repeat with the remaining cutlets.
5Place into the pan, cook on one side for 5-6 minutes before flipping. Continue cooking for an additional 5 minutes. Place the lemon slices in the pan and continue cooking until the chicken reaches an internal temperature of 160 degrees.
6Remove from the skillet and place on a cooling rack. Let rest for 2-3 minutes before slicing and serving.
