Chicken, pine nuts, parmesan cheese, and lemon–the perfect combination! My guys: “Are there seconds?” Enough said.

3/4 cup flour

1 tsp sea salt, divided

1/2 tsp ground black pepper

2 eggs

1 cup panko breadcrumbs

zest of 1 lemon

1/2 cup grated Parmesan cheese

1/2 cup chopped pine nuts

1 tsp dried basil

1 tbsp olive oil

1 tbsp butter

4 chicken breasts

1 lemon, cut into 8 wedges (I used the zested lemon)

1 tbsp fresh parsley, minced

1) Combine flour, 1/2 tsp salt (reserving 1/2 tsp), and pepper in shallow bowl; crack eggs into second shallow bowl and lightly beat; combine breadcrumbs, lemon zest, Parmesan cheese, pine nuts, and basil in third shallow bowl; set aside

2) In large skillet over medium heat, heat oil and butter

3) Meanwhile, place chicken breasts in large zip top bag and pound until about 1/2″ thick; dip both sides of each chicken breast in flour, next egg, then panko-pine nut mixture; transfer chicken to skillet and cook 4-5 minutes each side until chicken is crispy, golden, and cooked through

4) Remove skillet from heat and squeeze juice of 1 wedge of lemon (reserving 4 wedges) over each chicken breast; plate, sprinkle with parsley, and serve with remaining lemon wedges

Servings: 4