Herbed Chicken Cutlets

• 4 None boneless skinless chicken breasts, halved lengthwise
• 1/4 cup flour
• 2 None eggs
• 1 tbsp milk
• 2 cups stale white breadcrumbs
• 2 tsp grated lemon peel
• 2 tbsp finely chopped fresh flat-leaf parsley
• 2 tbsp finely chopped fresh basil
• 1/4 cup grated Parmesan cheese
• None None Vegetable oil, for shallow-frying
• 8 oz green beans, trimmed
• 2 tbsp lemon juice
• 1 tbsp olive oil
• 1/4 cup coarsely chopped fresh flat-leaf parsley
• None None Lemon wedges, to serve

1. Using a meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap to 1/4-inch thickness.
2. Whisk flour, eggs and milk in shallow bowl. Combine breadcrumbs, lemon peel, herbs and cheese in another shallow bowl. Coat chicken pieces, one at a time, in egg mixture, then in breadcrumb mixture.
3. Heat vegetable oil in a large skillet on medium-high heat. Shallow-fry chicken, in batches, until cooked through. Drain on paper towels.
4. Meanwhile, cook beans in a saucepan of boiling salted water until tender. Drain and refresh with cold water. Toss with lemon juice, olive oil and chopped parsley. Serve with chicken and lemon wedges.

chicken breasts, flour, eggs, milk, stale white breadcrumbs, lemon peel, parsley, fresh basil, parmesan cheese, vegetable oil, green beans, lemon juice, olive oil, parsley, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/35299 (may not work)