Italian Lemon Chicken

Preheat the oven to 350ºF.

Put the chicken into a bowl and add the lemon juice, 1 teaspoon each of oregano, salt, and pepper, and the basil and parsley. Mix to combine and set aside for 30 minutes.

Set up a dredging station with 2 bowls. Crack egg into one bowl and lightly beat it. Into the second bowl, add the breadcrumbs, remaining salt, pepper and oregano, and the lemon zest.

Heat oil in a pan over medium high heat.

Dip chicken into the egg to coat then hold it over the bowl and allow excess to drip off. Then dip into breadcrumbs to coat. Use a wet hand for dipping into the egg, and a dry hand for dipping into the breadcrumbs.

Place chicken on a sheet of parchment paper in a plate or cookie sheet until finished dredging them all. Add the chicken strips into the pan in a single layer (don’t crowd the pan) and cook chicken for 3 minutes on each side to set the breadcrumb coating. Place the chicken cooked chicken onto a greased cookie sheet and repeat frying the rest. Then put the sheet into the preheated oven and bake for 10 minutes or until chicken is no longer pink inside.

Serve with lemon wedges, which you can lightly squeeze over chicken.