Chicken with Parsley Gremolata

1. Combine flour, dried parsley, paprika, salt, and pepper in a large bowl.
2. Beat eggs in separate bowl (season with salt and pepper or add a little milk if desired).
3. Bathe chicken breasts in the egg mixture, transfer to the flour mixture, and coat generously. You could even do this twice if you’re a rebel.
4. Melt your butter and 2 Tablespoons of oil in the bottom of a Dutch oven or heavy skillet.
5. Place coated chicken breasts in the pre-heated pan over medium to medium high and cook on each side for 5 minutes. They should be golden brown. For thicker chicken breasts, cook longer. Check to make sure they’re cooked through! Let meat sit while you prepare the gremolata.
6. Combine the remaining ingredients in a bowl (chopped parsley, minced garlic, zest and juice of one lemon, and 1/2 cup of olive oil). Salt and pepper to taste. Let sit a few minutes so everything meshes together.
7. Spoon the gremolata generously on top of cooked chicken breasts.

Enjoy!