Things You'll Need:
- Chicken breasts or tenderloins (boneless and skinless)
- Eggs
- Breadcrumbs
- All-purpose flour
- Lemon or lemon juice
- Salt
- Pepper
- Butter or oil
- Kitchen mallet
- Large plastic food bags
- Frying pan
- Zester
- 3 shallow dishes
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Step 1
Take a chicken breast or tenderloin and seal it inside a plastic sandwich bag. Place it flatly on a heavy chopping board and pound the chicken evenly until it is about 1/4 to 1/2 an inch thick all over. Repeat this for all the chicken pieces.
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Step 2
Sprinkle a layer of all-purpose flour into a shallow dish and season it with salt and pepper. In a second dish, beat two or three eggs. In a third shallow dish, pour a thick layer of breadcrumbs and mix a zest of a lemon into them (optional).
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Step 3
Take each pounded piece of chicken and drench it first in the seasoned flour, then into the beaten egg, then in the breadcrumbs to form a coating. Set the breaded chicken aside on a plate and repeat until all the chicken is breaded. You may have to replenish the dishes with flour, egg and breadcrumbs as you work.
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Step 4
In a large frying pan, melt a large knob of butter or heat 1-2 tbsp. oil over a medium heat. Add the chicken pieces and leave them for at least five to 10 minutes.
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Step 5
Flip the chicken pieces once and continue to cook them for another five to 10 minutes or until they are cooked all the way through and crispy on the outside. Squeeze a little lemon juice over the pieces of chicken, and serve.
