Ingredients:
– 4 boneless, skinless chicken breasts
– 1 cup all-purpose flour
– 2 teaspoons salt, divided
– 1 teaspoon black pepper
– 2 large eggs
– 2 tablespoons milk
– 2 cups breadcrumbs
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1/2 cup vegetable oil
– Lemon wedges, for serving
Directions:
1. Place the chicken breasts between two pieces of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to about 1/4-inch thickness.
2. Set up three shallow dishes: one with flour mixed with 1 teaspoon salt and black pepper, one with eggs and milk whisked together, and one with breadcrumbs mixed with paprika, garlic powder, and the remaining 1 teaspoon salt.
3. Dredge each chicken breast in the flour, shaking off any excess. Dip into the egg mixture, then coat with the breadcrumb mixture, pressing to adhere.
4. Heat the vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, or until golden brown and cooked through.
5. Transfer the chicken to a paper towel-lined plate to drain any excess oil.
6. Serve with lemon wedges for a fresh squeeze of juice over the top.