A delightful twist on a classic chicken recipe, featuring a flavorful herb crust and a tangy yogurt marinade.
Slice each chicken breast horizontally, leaving it attached on one side, and open it out like a book.
This technique ensures even cooking and a tender texture.
Place the chicken between two sheets of baking paper and gently pound it to about 1 cm thickness.
Flattening the chicken helps it cook evenly and quickly.
In a mixing bowl, combine the breadcrumbs, grated parmesan, and chopped parsley.
Mix thoroughly to ensure an even distribution of flavors.
Dip each chicken piece into the yogurt, ensuring it's fully coated, then press it into the breadcrumb mixture to coat evenly.
Press firmly to make the coating stick well to the chicken.
Heat olive oil in a frying pan over medium heat and cook the chicken for about 4-5 minutes on each side until golden and cooked through.
Avoid overcrowding the pan to maintain the heat and achieve a crispy crust.
Transfer the cooked chicken to a plate and let it rest for 5 minutes.
Resting allows the juices to redistribute, keeping the chicken moist.
Serve the chicken with lemon wedges on the side for a fresh burst of flavor.
Squeeze the lemon just before eating for the best taste.
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