Parmesan and Lemon Zest Chicken Cutlets

Zest half a lemon using a fine grater, avoiding the bitter white pith. Mix the breadcrumbs, grated Parmesan, and zest until well combined.

Cover the chicken fillets with plastic wrap and pound them with a mallet to about 1 cm thickness. Season with salt and smoked paprika on both sides.

Beat the eggs in a separate bowl. Dip each cutlet into the egg, then dredge in the breadcrumb mixture, pressing down firmly so the coating adheres.

Heat oil in a skillet over medium heat. Fry the cutlets for 3 to 4 minutes on each side until golden brown. Transfer to paper towels to drain excess fat.