I concocted this recipe while trying to come up with a new way to prepare my son’s beloved chicken—one of the only meats he will eat. This is an easy, weekday chicken meal that takes little preparation, uses only a few ingredients, and has a relatively short cooking time. Serve alone with a salad or over pasta marinara for a healthier (yet, equally delicious) alternative to traditional deep fried, caloric, chicken parmesan. Chicken breasts can also be subsituted with boneless chicken tenders.
Mix breadcrumbs and cheese in a low bowl large enough to fit chicken breasts. Beat egg so it is thoroughly mixed in another bowl.
Lightly salt and pepper each breast. Dip in egg fully coating the entire breast. Repeat in bread and cheese mixture.
Heat oil in a large skillet. (You can do in 2 batches if the skillet is smaller.) When oil is hot, place chicken breasts in the pan. Cook on each side until golden brown—about 10 minutes each side. Remove from skillet and place on a large platter. Zest lemon and sprinkle parsley evenly over the chicken. Devour.