A delightful twist on a classic chicken dish, featuring a zesty lemon and garlic marinade and a crispy coating.
Place the chicken breasts in a ziplock bag.
Pounding the chicken to an even thickness ensures even cooking.
Juice the lemons and mix with minced garlic and black pepper in a bowl.
Use freshly squeezed lemon juice for the best flavor.
Pour the marinade over the chicken in the bag and seal. Refrigerate for at least 3 hours.
Marinating overnight enhances the flavor.
Whisk the eggs in a bowl.
Add a splash of water to the eggs for a smoother coating.
Coat the marinated chicken in the egg wash, then dredge in breadcrumbs.
Press the breadcrumbs firmly onto the chicken for a thicker crust.
Heat the oil in a frying pan over medium heat.
Ensure the oil is hot enough by testing with a small breadcrumb.
Fry the chicken for 4-5 minutes on each side until golden brown.
Avoid overcrowding the pan to maintain the oil temperature.
Serve the chicken hot with your choice of sides.
Garnish with lemon slices and fresh parsley for presentation.
