Can be eaten cold so this is ideal for Shabbos lunch. Leftovers can be used on salads or for sandwiches. Need to be attentive to stove for 30 minutes.
Preparation Time
15 mins
Cooking Time
10 mins
Total Time
25 mins
Calories
230 Calories
Recipe Instructions
Step 1
Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness.
Step 2
Whisk egg and water together in a bowl.
Step 3
Mix panko bread crumbs, lemon pepper, and dill weed together on a flat dish.
Step 4
Dip chicken pieces in egg mixture. Dredge in panko mixture until coated.
Step 5
Coat a large skillet with cooking spray; preheat over medium-high heat. Cook chicken pieces in batches until golden brown, about 5 minutes per side. Drain on paper towels. Sprinkle lemon juice over each piece of chicken.
