Ingredients

· 4 boneless chicken breasts

· Salt

· Ground black pepper

· 3 eggs

· 1 cup all-purpose flour

· 2 cups panko

· ¾ cup grated parmesan

· 2 teaspoons lemon zest

· ½ teaspoon cayenne pepper

· Vegetable oil

· Lemon wedges

Method

Using a sharp knife cut chicken breasts in half. Use a rolling pin to flatten chicken to ¼-inch thick. Season the chicken pieces with salt and pepper. Place eggs and flour in separate shallow bowls. In a third bowl, combine panko, parmesan, lemon zest and cayenne. Working with one at a time, dip the cutlets into flour, then eggs, and then panko mixture, pressing to coat. In a skillet over medium heat, heat two tablespoons of oil. Add chicken and cook until golden and cooked through, five minutes per side. Work in batches as necessary, adding more oil when needed. Serve with lemon wedges.