- 1 Pound boneless chicken breast
- 1 Cup Italian seasoned panko
- 2 Teaspoons lemon juice
- 1 Teaspoon cayenne pepper
- 1 Tablespoon parsley flakes
- 1 egg (beaten)
- Canola oil for frying
Pound chicken breast until it is less than 1/4-inch thick.
Into a large skillet, pour oil approximately 1/4-inch deep; heat until the oil bubbles when you drop in a pinch of panko.
Beat egg, and add 1 teaspoon lemon juice. Add parsley and cayenne pepper to panko.
Dredge meat in egg, then breadcrumb mixture; fry until golden brown on each side.
Sprinkle with remaining lemon juice.