Pound the chicken breasts to an even thickness using a meat mallet or rolling pin.
Set up breading stations:
In a shallow dish, combine the flour, salt, and pepper.
In another shallow dish, beat the eggs with the minced garlic and lemon zest.
In a third shallow dish, combine the grated Parmesan cheese, breadcrumbs, dried oregano, and dried basil.
Bread the chicken:
Dredge each chicken breast in the flour mixture, shaking off any excess.
Dip the floured chicken into the egg mixture, making sure it’s well-coated.
Press the chicken into the Parmesan and breadcrumb mixture, ensuring it’s evenly coated on both sides.
Cook the chicken:
Heat the olive oil in a large skillet over medium heat.
Add the breaded chicken breasts to the skillet, cooking in batches if necessary to avoid overcrowding.
Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C).
Add lemon juice:
Once the chicken is cooked, remove it from the skillet and drizzle with fresh lemon juice.
Serve:
Garnish with lemon wedges and chopped fresh parsley.
Serve the Parmesan-crusted lemon chicken with your favorite side dishes, such as roasted vegetables, mashed potatoes, or a fresh salad.
This Parmesan-crusted lemon chicken is crispy, zesty, and bursting with flavor. It’s sure to be a hit at your next meal. Enjoy!
