PANK-CRUSTED CHICKEN BREAST

Steps:

• 1. Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
• 2. Place each chicken breast in a large plastic bag or, place between plastic wrap or wax paper, and pound each breast to equal thickness using either a meat mallet or the bottom of a heavy skillet.
• 3. Put some milk in one shallow dish and the bread crumbs in another.
• 4. Pat the chicken dry and season both sides with salt and pepper. Next, run the breast through the milk to coat it. (Alternative: Rub the chicken breast with Dijon mustard instead of the milk.)
• 5. Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
• 6. Lay on a piece of waxed paper.
• 7. Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
• 8. When the oil is hot, lay 2 chicken breasts in the pan. Cook the chicken without turning until beginning to brown, about 2-3 minutes.
• 9. Turn the chicken and cook until equally brown on the other side, about 2-3 minutes or more depending on the thickness of the chicken breast. Repeat with the remaining 2 breasts. Transfer chicken to a paper towel-lined plate to drain.
• 10. Serve with lemon wedges. *(I like to use the Japanese Panko bread crumbs. They're larger and give more of a crunch. But, any dry bread crumb will work.)