• prep: 10 min
• cook: 6 min
• total: 16 min

servings:

Working on a sheet of wax paper means almost no cleanup. Be sure to zest the lemon first before juicing and it’s good to have 2 lemons: one for the zest and juice, another to cut into wedges for serving. - Jenny Jones

• 2 skinless, boneless chicken breasts (about 1 pound total)
• 1/2 cup flour
• 1/2 teaspoon salt + pepper to taste
• 2/3 cup plain bread crumbs
• 1 Tablespoon fresh lemon zest
• 3 Tablespoons chopped parsley
• 1 egg
• 2 teaspoons fresh lemon juice (1/2 a lemon)
• 2-3 teaspoons olive oil, divided

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