4 boneless, skinless
chicken breasts 250 ml all-purpose
flour 2 teaspoons salt
1 teaspoon black
pepper 2 teaspoons garlic powder
1 teaspoon paprika
2 large eggs
1 tablespoon water
250 ml breadcrumbs
125 ml grated Parmesan cheese
2 tablespoons chopped fresh parsley
Zest of one lemon
60 ml olive
2 tablespoons butter
2 lemons, quartered
Preparation
Preheat oven to 400°F (200°C).
Place the chicken breasts between two sheets of cling film and gently flatten them until you get an even thickness.
In a deep dish, combine the flour, salt, pepper, garlic powder and paprika.
In another deep dish, beat the eggs with the tablespoon of water.
On a third plate, combine the breadcrumbs, Parmesan cheese, parsley and lemon zest.
Coat each chicken breast with the flour mixture and shake off excess.
Dip the floured chicken in the egg mixture, letting the excess drip off.
Coat the chicken with breadcrumbs, pressing lightly to adhere well.
In a large ovenproof skillet, heat the olive oil and butter over medium-high heat.
Stir in the chicken breasts and brown them on both sides, about 3 to 4 minutes per side.
Place the pan in the oven and cook for 10 to 15 minutes, or until the chicken is cooked through.
Remove from the oven and let sit for a few minutes before serving.
Sprinkle with parsley and serve with lemon wedges.
