Directions

1. Heat up the canola oil and garlic cloves in a deep skillet on high heat until bubbles form around the end of a wooden spoon. Meanwhile, pound out the chicken breasts to 1/4 inch thickness.
2. Prepare the breading station - flour on one plate, 2 beaten eggs in a bowl, and the breadcrumbs and lemon zest on another plate. Take each breast and dredge first in the flour, then in the egg, then in the breadcrumbs and place in the oil and cook until completely browned on one side and flip to brown on the other side. Make sure there is no pink in the middle.
3. When the breasts have cooked completely, let them drain and cool on a wire rack.
4. Find more details at www.ketchumkitchen.com