(serves 4; estimated cost: $10, or $2.50 per serving)
Ingredients
2 large skinless and boneless breasts
⅓ cup of lemon juice
1 ½ cup of bread crumbs
Vegetable oil for the pan
Pepper and salt mixed to taste
Parsley to garnish.
Steps
Slice the chicken breasts in half horizontally, so that you get 4 thin chicken breast pieces. Put about a foot of plastic wrap on the countertop and lay the chicken pieces on it. Cover with an additional piece of plastic wrap and use a meat mallet to evenly pound out the chicken breasts until about ¼" thick.
Heat ¼" of vegetable oil in a large, high-walled pan over medium heat.
In a shallow bowl, pour or squeeze in the lemon juice. In a separate shallow bowl, add the breadcrumbs. Dip each chicken breast slice, one at a time, into the lemon juice and let sit for 2 minutes. Turn over and let sit for an additional 2 minutes. Transfer to the breadcrumbs and press gently to help the breadcrumbs adhere to each side. Set aside. Continue until all of the chicken is breaded.
Add 2 of the breaded chicken breasts to the oil and sprinkle liberally with lemon pepper. You want to ensure there is ample room between the chicken breasts because overcrowding the pan results in soggy chicken. Fry until dark golden brown on the bottom, about 4 minutes. Using tongs, carefully turn the chicken. Sprinkle with additional lemon pepper, and continue to pan-fry for 4 more minutes. Transfer to a paper towel-lined plate or pan. Heat and repeat with the remaining pieces of chicken.
Garnish with a sprinkle of parsley and slices of lemon, and serve with pasta.