Ingredients:
4 chicken breasts
2 lemons
2 eggs
1 cup flour
2 cups panko bread crumbs
2 teaspoons paprika
2 teaspoons dried parsley
2 teaspoons garlic powder
salt
pepper
oil for frying
Directions:
On a plastic cutting board, using a very sharp knife slice the chicken breaks horizontally. You should get about 5 cutlets out of each chicken breast. If you don't feel comfortable enough with a knife, slice the chicken as thin as you posibly can and then use a heavy pan to pound it out very thin. The chicken should be about 1/8 inch thick. This may seem ridiculously thin, but it is the first step in getting a very crispy chicken breast. Salt the chicken on both sides once they are sliced.
Begin heating about 1/4 inch of oil in a very large skillet. The skillet should be large so that the chicken will not be crowded in the pan.
While the oil is heating begin making the breading station. In one plate or bowl mix the flour with a pinch or salt, pepper, the paprika, and the garlic powder. The next bowl beat the eggs together with the juice of both lemons. Before you juice the lemons, zest all of the yellow part of the lemon off and put it into the panko bread crumb. Also add salt, pepper, and the paprika to the panko and stir around. The flour helps the bread crumb to stay on the chicken and not end up in the pan. The panko is a Japanese breadcrumb known for its crunchy texture.
Noy you are ready to make the chicken. Put the chicken in the flour getting all sides completely coated, then shake off the excess. Dip into the egg, but do not leave it in the egg. Make sure to remove any excess. Then dip into the breadcrumb and be sure to get the panko all over the chicken breast. Now place into the hot oil. You should hear a very loud sizzle. Cook the chicken for 4-5 minutes on both sides. Crust should be golden brown. Remove from pan and place on a platter. Enjoy!
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