Lemon Pepper Panko Chicken

It’s great on salads or just by itself!

Lemon Pepper Panko Chicken // makes 2

2 thinly sliced chicken breasts (or pounded out to even thinness)

1-2 eggs, usually 1 egg per chicken breast

1 cup panko bread crumbs

1/8th cup grated parmesan cheese

1 Tbsp lemon pepper seasoning

1 tsp garlic powder

1 tsp paprika

1/2 tsp dried parsley

avocado oil for sautéing (or olive oil)

In a shallow dish, crack the eggs and scramble together. In a separate dish, mix panko bread crumbs and seasonings. Heat a pan with avocado oil (enough to cover half of the chicken). Salt and pepper both sides of the chicken breasts.

Dip chicken in egg and then dip in panko mixture to coat both sides well.

When the oil is at medium heat in the pan, add chicken and cook for 4 minutes. Flip and cook for 4 more minutes on the opposite side. Always use a meat thermometer to check for doneness! The thickness of your chicken breasts will determine cook time.

Enjoy!

If it’s helpful, you can watch a video of me making this chicken here!