Categories: Chicken

Ingredients

• 1/4 cup flour
• 2 eggs, beaten
• 1 cup pankp
• 2 tbsp minced parsley
• 2 tbsp minced lemon zest
• 2-3 fennel seeds, cracked
• 2 chicken breasts, halved horizontally
• salt and black pepper
• 1/2 cup olive oil

Directions

1. Add flour to one shallow dish, eggs to a second dish and combine panko, parsley, zest and fennel seeds in a third dish.

2. Pound cutlets between plastic wrap to 1/4-inch thick, then season with salt and pepper.

3. Dredge cutlets first in flour, tapping off excess, then in egg, letting excess drip off, then in the panko mixture, pressing to adhere. Place breaded cutlets on a baking sheet and chill while preparing remaining menu, or up to 3 hours.

4. Fry two cutlets in 1/4 cup of oil in a skillet over medium-high heat until browned on both sides and cooked through, about 7 minutes total. Transfer cutlets to a plate and loosely tent with foil. Add remaining 1/4 cup oil to skillet and fry remaining cutlets.

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