INGREDIENTS
1 cup
all-purpose flour
1/2 tsp
Kosher salt,
1/4 tsp
cayenne
2
large eggs
1 1/2 cups
panko (Japanese breadcrumbs)
1/2 cup
grated Parmesan
1/4 tsp
paprika
4
small skinless, boneless chicken cutlets (about 1 1/2 pounds total), pounded to 1/4″ thickness
8 tbsp
olive oil, divided
2
lemons, zested and halved