Peel the garlic and zest the lemon. Put breadcrumbs in food processor with garlic, parsley, lemon zest and a pinch of salt and pepper. Puree until mixture is very fine and pour crumbs on to a plate.
Sprinkle the flour in second bowl. Crack the egg into a small bowl and beat with a fork.
Lightly score the underside of the chicken breasts. Put a square of plastic wrap over each one and bash a few times with the bottom of a pan until the breasts flatten out a bit.
Dip the chicken into the flour until both sides are completely coated, then dip into the egg and finally into the flavored crumbs. Push the crumbs on to the chicken breasts so they stick—the meat should be totally coated.
To cook the chicken, you can either bake or fry the chicken. If baking, preheat your oven to 475F, place your chicken on a sheet pan and cook for 15 minutes.
If frying, put a frying pan on a medium heat, add a few teaspoons of olive oil and cook the chicken breasts for 4 to 5 minutes on each side, until cooked through, golden and crisp. Cover the pan with lid while cooking the chicken.
Makes 4 servings.
Originally found this recipe here, just adapted it to make it gluten free.
ALLERGEN INFORMATION: Casein Free, Lactose Free, Gluten Free, Yeast Free