Chicken Wiener Schnitzel

• 1 pound boneless chicken breast
• 1 cup italian seasoned panko
• 2 teaspoon lemon juice
• 1 teaspoon cayenne pepper
• 1 tablespoon parsley flakes
• 1 egg (beaten)
• canola oil for frying

1. Pound chicken breast until it is less than 1/4-inch thick.
2. Into a large skillet, pour oil approximately 1/4-inch deep; heat until the oil bubbles when you drop in a pinch of panko.
3. Beat egg, and add 1 teaspoon lemon juice. Add parsley and cayenne pepper to panko.
4. Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
5. Sprinkle with remaining lemon juice.