1 1/4 c. bread crumbs
1 tbsp. minced fresh thyme
1 tsp. finely grated lemon zest
3/4 tsp. kosher salt
black pepper
1 c. flour
2 large eggs
4 boneless chicken breasts
1/3 to 1/2 c. oil (for frying)

Preheat oven to 350°F.

To bread crumbs, add thyme, lemon zest, salt and pepper. Pound each breast to equal thickness. Put flour, eggs and bread crumbs each separately in 3 shallow dishes. Pat chicken dry and season both sides with salt and pepper. Dip each breast into flour, then egg and bread crumbs. Lay on a piece of wax paper.

Heat a large skillet over medium heat. Add oil. Lay 2 breasts smooth side down. Cook chicken about 2 minutes; turn and cook additional 2 minutes. Drain and place on baking pan.

Bake until firm to touch, about 8 minutes.