Ingredients
Method
- Place eggs into a shallow bowl and lightly beat with a whisk until frothy. Set aside.
- To a second shallow bowl add bread crumbs, grated Parmesan cheese, parsley, garlic powder, and salt and pepper. Stir well to combine.
- Cut each chicken breast in half. Working with one piece of chicken at a time, pound the chicken to 1/4 inch thick with a meat mallet. Slice the pounded chicken into strips about 1 1/2 inches wide. Repeat with remaining chicken and set aside until ready.
- Heat 2 tablespoons of olive oil in a large deep skillet over medium-high heat.
- One at a time, dip each chicken strip into the beaten egg and then dredge in the bread crumb mixture. Once coated, place into the preheated skillet.
- Cook the chicken in batches, adding oil 2 tablespoons at a time as needed, until the chicken is golden brown (2-3 minutes per side). Remove cooked chicken to a foil covered plate. Repeat until all chicken is cooked.
- Returning to the deep skillet, add water, lemon juice and chicken bouillon. Stir, scraping up the brown bits from the pan. Turn heat to medium-high and allow to simmer for about 5 minutes, stirring often, until the liquid has been reduced by half.
- Drizzle the sauce over the cooked chicken and serve immediately. Enjoy!