Ingredients:
1 cup vegetable oil
1/2 cup all-purpose flour
2 large eggs, beaten
1 cup Italian bread crumbs
Zest of 2 lemons, plus more, for garnish
1 pound boneless, skinless chicken breast fillets, cut in half
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat oil in a large skillet over medium high heat.
Place flour in a shallow bowl.
Place beaten egg in another shallow bowl.
In another shallow bowl, combine the bread crumbs and lemon zest.
Season chicken with salt and pepper.
Dredge chicken in flour, dip into egg, then dredge in bread crumbs mixture, pressing to coat.
Working in batches, add chicken to the hot skillet.
Fry until evenly golden and crispy, about 3-4 minutes on each side.
Transfer to a paper towel-lined plate to drain.
Serve immediately.
Garnish with lemon zest, if desired.