Cut chicken breasts in half horizontally to make two thin cutlets, pound to an even thickness. Sprinkle with garlic salt & pepper if desired. Dip in flour, then in beaten egg, then in a mixture of panko, crushed fennel seed, lemon zest, garlic salt and pepper. (Might be good if parmesan is added too). Fry in a cast iron frying back with some oil.
Serve with lemon wedges. This was fantastic and quick! I will definitely make this again.
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