Lemon Chicken- Simple

• 1 cup vegetable oil
• 1 cup Italian bread crumbs
• Zest of 2 lemons, plus more, for garnish
• 1 pound BARE(R) Chicken's fresh boneless, skinless chicken breast fillets, cut crosswise in half
• Kosher salt and freshly ground black pepper, to taste
• 1/2 cup all-purpose flour
• 2 large eggs, beaten

1. Heat vegetable oil in a large skillet over medium high heat.
2. In a large bowl, combine bread crumbs and lemon zest; set aside.
3. Season chicken with salt and pepper, to taste. Working one at a time, dredge chicken in flour, dip into eggs, then dredge in bread crumbs mixture, pressing to coat.
4. Working in batches, add chicken to the skillet, 2 or 3 at a time, and cook until evenly golden and crispy, about 3-4 minutes on each side. Transfer to a paper towel-lined plate.
5. Serve immediately, garnished with lemon zest, if desired.
6. NOTES

vegetable oil, italian bread crumbs, lemons, chicken, kosher salt, allpurpose, eggs

Taken from www.epicurious.com/recipes/member/views/lemon-chicken-simple-53017161 (may not work)