Crunch coated lemon chicken

4 boneless skinless chicken breast (either flattened with mallet or filet horizontally)
1 large egg, lightly beaten
1/4 tsp salt
1/8 tsp ground red pepper
1 cup wheat germ or bread crumbs
1 Tbs butter
cooking spray
3 Tbs fresh lemon juice (I use a lot more, just eyeball it)

Combine egg, salt and pepper. Dip each piece of chicken in egg mixture and dredge in bread crumbs.

Spray large frying pan with cooking spray and melt butter over medium heat. Add chicken; cook 3 minutes on each side or until done. Remove chicken and keep warm. Add lemon juice to skillet. Cook over medium high heat, deglazing skillet by scraping bits that cling to bottom; pour over chicken. (The 3 Tbs. is never enough, it fries too quickly so I just throw a bunch in the pan, it only takes a couple seconds for it to fry so you must do it quick)


I've been making this recipe for a few years but decided to try something different. I tried it with this lemon basil cream sauce and it was fabulous!!