Lemon Oil

• 3 tbsp olive oil
  
• Zest of 3 lemons

Breading

• 1/2 cup all-purpose flour
  
• 1/4 cup panko bread crumbs
  
• 2 1/2 tsp ground black pepper
  
• 2 tsp garlic powder
  
• 1 tsp salt
  
• 1/2 tsp dried parsley
  
• 1/4 tsp paprika
  

Chicken

• 4 chicken breast cutlets (or 2 breasts sliced horizontally)
  
• 3 tbsp olive oil
  
• 1 lemon, cut into 1/4-inch-thick slices
  

1. Combine the olive oil and lemon zest in a shallow bowl or dish. Set aside.
2. In a separate shallow dish, mix together the flour, panko, pepper, garlic powder, salt, parsley, and paprika.
3. Warm a large deep skillet over medium heat and add the remaining olive oil.
4. Coat each chicken cutlet in the lemon oil mixture, then press it into the dry breading. Set the prepared pieces aside on a plate or foil.
5. Arrange the cutlets in the heated pan. Cook for 5–6 minutes, then flip and cook for another 5 minutes. Add the lemon slices during the last 5 minutes of cooking. Continue until the chicken reaches an internal temperature of 160°F (71°C).
6. Move the cooked chicken to a cooling rack. Let it rest for 2–3 minutes before serving.

• Use thin chicken cutlets so the breading cooks evenly without burning.
  
• Add the lemon slices only toward the end of cooking to prevent scorching.
  
• For the crispiest texture, serve the chicken as soon as it’s done.

• Cool completely, place on a plate, and cover with foil before refrigerating.

• Warm in the oven at 400°F (204°C) for about 20 minutes, covered loosely with foil, to keep the coating crisp.