2 boneless chicken breasts, sliced in half to make 4 pieces
1 C all purpose flour
2 eggs scrambled with 1 tablespoon water added
2 1/2 C Panko breadcrumbs
Preheat oven to 400°F. Place two chicken breasts in a zip lock bag and pound them out until about 1/4-inch thick. Repeat and place all the pounded chicken on a baking sheet.
Place 3 bowls on the counter. Fill one with flour, 1 tsp sea salt, and some black pepper. In the second bowl, scramble 2 eggs with 1 tablespoon water. And, in the third bowl, pour the Panko breadcrumbs. Dip each chicken breast first in the flour, shaking off any excess. Next, dip it into the egg and then finally coat it in the breadcrumbs.
In a large saute pan, pour a thin layer of olive oil, enough to coat the bottom. Turn heat onto medium. Once the oil is hot, add the chicken breasts, two at a time and cook until golden, about 2 minutes per side. Once both sides have been browned, remove the chicken from the pan and place back on the baking sheet. Repeat with the remaining chicken, adding more olive oil as necessary. Once all chicken has been browned and placed on the baking sheet, place it in the oven and cook for 10 minutes. Remove and finish with flaky salt and lemon wedges.