pank-crusted chicken breast

How To Make pank-crusted chicken breast

• 
  Step 1
  Mix the bread crumbs with the thyme, Parmesan cheese, lemon zest, 3/4 teaspoon salt, and pepper.
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  Step 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.
• 
  Step 3
  Put some milk in one shallow dish and the bread crumbs in another.
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  Step 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.)
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  Step 5
  Lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
• 
  Step 6
  Lay on a piece of waxed paper.
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  Step 7
  Heat a large skillet (12 inches in diameter) over medium heat. Coat the bottom of the skillet with olive oil.
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  Step 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.
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  Step 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.
• 
  Step 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.)
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