Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each), pounded to an even thickness (about ½ inch / 1.25 cm)
  • 1 lemon, zested and juiced
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon fresh thyme leaves, chopped (or 1 teaspoon dried)
  • 1 teaspoon garlic powder (5 ml)
  • 1/2 teaspoon paprika (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 cup all-purpose flour (120g)
  • 1/2 teaspoon salt (2.5 ml)
  • 1/4 teaspoon black pepper (1.25 ml)
  • 1/4 teaspoon garlic powder (1.25 ml)
  • 1 large egg, beaten
  • 1/4 cup milk (60 ml)
  • 3 tablespoons olive oil (45 ml)
  • 2 tablespoons unsalted butter (30g)

Instructions:

  1. Pound the chicken breasts to an even thickness. Marinate in lemon zest, juice, olive oil, thyme, garlic powder, paprika, salt, and pepper (optional, for at least 30 minutes, or up to overnight in the fridge).
  2. In one shallow dish, combine flour, salt, pepper, and garlic powder. In another shallow dish, whisk together the egg and milk.
  3. Dredge each chicken breast in the flour mixture, then dip in the egg mixture, and finally dredge again in the flour mixture, ensuring it's fully coated.
  4. Heat olive oil and butter in a large skillet over medium heat. The pan should be hot enough that a drop of water sizzles.
  5. Carefully place the chicken breasts in the hot skillet, being careful not to overcrowd the pan. Cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C).
  6. Remove the chicken from the skillet and place it on a wire rack. Let it rest for 5 minutes before serving.