Skillet-Fried Lemon Chicken

BY EMEALS

INGREDIENTS

1½ lb boneless, skinless chicken breasts, halved

½ tsp salt

½ tsp pepper

2 large eggs, beaten

1 tsp lemon zest

1½ cups panko breadcrumbs

3 Tbsp olive oil

Lemon wedges

INSTRUCTIONS

1. Pound chicken to ½-inch thickness in a zip-top plastic bag using the heel of your hand; sprinkle with salt and pepper.

2. Place eggs in a shallow bowl; combine lemon zest and breadcrumbs in a separate shallow bowl.

3. Dip chicken in beaten eggs, and then in panko mixture, pressing gently to adhere.

4. Brown chicken, in batches, in hot oil in a large nonstick skillet over medium heat 4 minutes per side or until browned and done. Serve with lemon wedges.