Eating often interrupted playing when I was younger (unlike now where each part of my day revolves around where to order our next meal). This chicken, updated slightly from my mom’s recipe, has worked for 2 generations and gets the girls to the table! Oh, did I mention, it’s easy?

Ready

• Organic chicken breasts (boned and pounded…I have butcher do it-raw chick-yuck!)
• Flour
• 2 eggs beaten
• Panko (or regular bread crumbs)
• Grated parmesan cheese (get already finely grated from WF)
• A hunk-a butter
• Lemon

Set

• 2 ziplocks
• Pan for frying (I like cast iron.)

Go

1. Dip chicken in flour ziplock.
2. Dip chicken in eggs.
3. Dip chicken in ½panko ½ parmesan cheese ziplock.
4. Heat pan and add about 2 tble. butter.
5. When melted, add chicken.
6. Cook till browned on each side.
7. Squeeze lemon to taste.

What you should know

Good as left-over sliced thin for school lunch or over Caesar salad