Step 1

Add enough oil to cover the bottom of a 10 or 12" heavy bottom pan (preferably cast iron), and heat to medium-high heat.

Step 2

Trim the chicken breasts of any fat and then place between two sheets of parchment paper. Use a heavy rolling pin or meat tenderizer to pound chicken breast to about ¼" thickness. If needed, cut chicken into smaller pieces so they fit into the skillet.

Step 3

In a small, shallow bowl combine the flour, salt, garlic powder, paprika and black pepper and mix until combined. In another small bowl whisk together the 2 eggs with a splash of milk or half and half. In a third bowl mix together the Panko Breadcrumbs and nutmeg.

Step 4

One at a time, dip the chicken breasts in the flour, coating on all sides, then shake off any excess. Then dip the chicken in the eggs, flipping over to coat both sides. Finally, transfer the chicken to the breadcrumbs and coat evenly on both sides.

Step 5

Place the coated chicken breasts in the pan with hot oil and cook about 3 to 5 minutes per side, until golden brown and cooked through (165 degrees F). Sprinkle with a little salt as soon as it comes off the skillet.

Step 6

Serve right away with fresh lemon wedges and enjoy!