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Ingredients
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Main Ingredients
Optional Toppings
Method
Preparation
- 1
Prepare the Chicken
Begin by placing the chicken breasts between two sheets of plastic wrap. Using a meat mallet, gently pound the chicken to an even thickness of about 1/2 inch.
- 2
Season the Chicken
Sprinkle salt and black pepper evenly over both sides of the chicken breasts.
Breading Process
- 3
Set Up Breading Station
In three separate shallow dishes, place the flour in the first dish, whisk the egg in the second dish, and add the bread crumbs to the third dish.
- 4
Bread the Chicken
Dredge each seasoned chicken breast in the flour, shaking off any excess. Then dip it into the whisked egg, allowing excess to drip off, and finally coat it with the bread crumbs, pressing gently to adhere.
Cooking
- 5
Heat the Oil
In a large skillet, heat the oil over medium-high heat until it shimmers.
- 6
Fry the Chicken
Carefully add the breaded chicken breasts to the hot oil. Fry for about 4-5 minutes on each side or until golden brown and cooked through. Ensure the internal temperature reaches 165°F (75°C).
- 7
Drain the Chicken
Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil.
Serving
- 8
Plate the Dish
Serve the breaded chicken hot, garnished with lemon wedges and a sprinkle of fresh parsley if desired.
