Parmesan Crusted Chicken Paillards

2 chicken breasts, pounded flat
1 cup dried breadcrumbs
1/8 cup grated parmesan cheese
1 small bunch minced fresh herbs (parsley, basil, thyme, whatever!)
Zest of 1 lemon
Salt and pepper, to taste
1 egg beaten
Olive oil for frying

Pound the chicken breasts to about 1/2 thickness. Set aside. Mix the breadcrumbs, cheese, herbs, salt and pepper and lemon zest together in a bowl. Transfer to a large plate. Transfer the beaten egg to a plate as well.
Season the chicken breasts with salt and pepper. Dip the chicken in the egg on both sides, enough to coat. Shake off excess. Dredge the chicken in the breadcrumb mixture, and shake off the excess. You want to have a nice crust, so be sure to press the breadcrumbs into the chicken.
In a large skillet, or stovetop griddle, cover the bottom of the pan with olive oil. Heat the oil over medium heat. Place the chicken pieces in the pan and fry about 3-5 minutes per side until chicken is golden brown and cooked through.
Drain on a paper towel to get off any excess oil. Serve immediately.

*Paillard is just a fancy cooking term for "flat." This dish is great because it lets you get out all your aggression from the day by pounding the chicken. Don't pound too hard though, or you will tear the chicken!
This is a great summer dish, and it works with almost any kind of meat - chicken, pork, fish, even shrimp! It works best if you use freshly grated parmesan cheese, rather than the kind from the jar. And, if you don't have fresh herbs, dried herbs will work fine. But, since this is Jersey Fresh after all, fresh is always best!! Enjoy!

Taste and see that the Lord is good; blessed are those who take refuge in him. Psalm 34:8