Herbed Chicken Cutlets - cooking recipe

Ingredients

4 None boneless skinless chicken breasts, halved lengthwise
1/4 cup flour
2 None eggs
1 tbsp milk
2 cups stale white breadcrumbs
2 tsp grated lemon peel
2 tbsp finely chopped fresh flat-leaf parsley
2 tbsp finely chopped fresh basil
1/4 cup grated Parmesan cheese
None None Vegetable oil, for shallow-frying
8 oz green beans, trimmed
2 tbsp lemon juice
1 tbsp olive oil
1/4 cup coarsely chopped fresh flat-leaf parsley
None None Lemon wedges, to serve

Preparation

Using a meat mallet, gently pound chicken, one piece at a time, between sheets of plastic wrap to 1/4-inch thickness.
Whisk flour, eggs and milk in shallow bowl. Combine breadcrumbs, lemon peel, herbs and cheese in another shallow bowl. Coat chicken pieces, one at a time, in egg mixture, then in breadcrumb mixture.
Heat vegetable oil in a large skillet on medium-high heat. Shallow-fry chicken, in batches, until cooked through. Drain on paper towels.
Meanwhile, cook beans in a saucepan of boiling salted water until tender. Drain and refresh with cold water. Toss with lemon juice, olive oil and chopped parsley. Serve with chicken and lemon wedges.