Crispy Lemon Chicken Cutlets

• 1 1/2 pounds

  chicken breast

  1 1/2 pounds boneless skinless chicken breasts

• •

  salt

  Salt

• •

  black pepper

  Black pepper

• 3

  lemon

  3 lemons

• 2

  egg

  2 eggs

• 1 1/4 cups

  breadcrumbs

  1 1/4 cups bread crumbs

• 1/4 cup

  flour

  1/4 cup all-purpose flour

• 1/4 cup

  parmesan

  1/4 cup grated Parmigiano-Reggiano

• 2 teaspoons

  oregano

  2 teaspoons dried oregano

• 1/2 cup

  parsley

  1/2 cup finely chopped parsley

• •

  olive oil

  Olive oil, for frying

• 1

  garlic

  1 garlic clove, minced

Steps

1. 1

   Slice the chicken breasts horizontally, pound them thin, and season with salt and pepper.

2. 2

   Beat the eggs with lemon juice in one bowl. In another bowl, mix the bread crumbs, flour, parmesan, oregano, and most of the parsley.

3. 3

   Dip each chicken piece in the egg mixture, then press into the breading.

4. 4

   Heat olive oil in a skillet and fry the cutlets in batches until golden and crisp on both sides.

5. 5

   For the sauce, whisk together lemon zest and juice, the reserved parsley, and warm garlic-infused olive oil.

6. 6

   Spoon the sauce over the cutlets just before serving.