Directions

1. Trim excess fat from each chicken breast, then butterfly each chicken breast (lay the chicken breast flat on a cutting board, and hold your knife parallel to the cutting board. Cut the breasts in half, dividing a top half from a bottom half.)
2. Working one at a time, lay a butterflied chicken breast between to sheets of plastic film. Using a mallet or large, heavy bottomed pan, beat the chicken until 1/4” thick. Repeat with all butterflied chicken breasts.
3. Whisk eggs in a large bowl. Add 1/4 tsp. kosher salt, 1/4 tsp. black pepper, and 1/4 tsp. garlic powder, and thoroughly whisk again to combine.
4. Combine panko bread crumbs, 1/4 tsp. kosher salt, 1/4 tsp. black pepper, and 1/4 tsp. garlic power in a separate large bowl.
5. Dip each pounded chicken breast first into the bowl of whisked eggs, coating the entire piece of chicken.
6. Immediately dip the chicken into the panko bread crumb mixture. Press the chicken into the breadcrumbs to make them stick. Repeat for all chicken. Set breaded chicken aside on a large platter until ready to cook.
7. Heat a large sauté pan over medium-high heat. Add two tablespoons of oil, and wait for it to come up to heat. To test, drop a couple of bread crumbs into the oil. If they sizzle immediately, it’s ready.
8. Fry each chicken breast about 2-3 minutes per side, until deeply browned. Add additional oil as needed.
9. Garnish with freshly squeezed lemon and parsley, and an additional pinch of salt.