Ingredients
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4 boneless chicken breasts (4oz each)
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1 1/2 cups breadcrumbs, dry
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1/2 cup all-purpose flour
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2 eggs
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3/4 cup milk
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2 tablespoons dried herbs (thyme, basil, rosemary, and or or chives, OR 3 Tbsp chopped fresh if available )
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salt & freshly ground black pepper, to taste
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olive oil, as needed for sauteeing
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1 fresh lemon, cut into 8 wedges
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.