Crispy Chicken With Lemon-Garlic Sauce

• Chicken
• 4 chicken breast halves, pounded to 1/4 - 1/2" thickness (hint: ask the meat counter to do it for you)
• 1 cup flour
• 1 cup Panko
• 2 eggs, whisked
• 4 tablespoons olive oil
• Garlic-lemon sauce
• 1/2 cup fresh lemon juice (2-3 lemons)
• 1/4 cup olive oil
• 2 teaspoons minced garlic (about 4 cloves)
• 1 tablespoon red wine vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/8 teaspoon black peper
• 1/8 teaspoon red pepper flakes
• 2 tablespoons fresh parsley, chopped

1. Put flour, eggs and Panko into 3 separate, shallow dishes. rnrnHeat large saute/fry pan over medium-high heat and add olive oil. rnrnSalt and pepper chicken breasts, then dredge:rnrn1. Into flour, shake off excessrnrn2. Into egg wash, let excess drip offrnrn3. Into Panko, patting to adherernrnrnFry, about 4 minutes per side until browned and crisp and cooked through. Drizzle half of sauce over and pass the rest. Serve with pasta, bread or potatoes to soak up the sauce.
2. Combine and ingredients except parsley and boil for 3-4 minutes. Stir in parsley and set aside.

chicken, chicken, flour, eggs, olive oil, garlic, lemon juice, olive oil, garlic, red wine vinegar, oregano, kosher salt, black peper, red pepper, fresh parsley

Taken from food52.com/recipes/41128-crispy-chicken-with-lemon-garlic-sauce (may not work)