Italian Fried Chicken Fillets recipe
2 eggs, beaten well
Salt and freshly ground black pepper, to taste
1/2 teaspoon dried oregano
1/4 teaspoon dried thyme
1 cup panko or breadcrumbs
2 small chicken breasts, pounded to 1/4 inch thickness
2/3 cup extra virgin olive oil, divided
Juice of 1/2 lemon
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In a large bowl, stir together the eggs, salt, pepper and herbs.
Pour the breadcrumbs onto a large plate or piece of parchment. Season the meat lightly with salt and pepper.
Dip the chicken breasts into the egg followed by the panko/breadcrumbs, coating both sides and shaking off the excess.
Heat a large skillet to medium, high heat and add 1/3 cup olive oil.
Add the chicken breasts, being careful not to overlap the chicken so you get nice even browning.
Fry for 3-4 minutes on each site until golden brown, and cooked in the center.
Serve hot with a squeeze of lemon.