Breaded chicken cutlets

Ingredients:

• 4 boneless, skinless chicken breasts, about 170g each
• 10 slices white bread or 1 and 1/4 cups breadcrumbs
• 1 tbsp chopped fresh thyme leaves or 1 tsp dried thyme
• 1 teaspoon finely grated lemon zest
• 3/4 teaspoon coarse salt
• About 1 cup all-purpose flour, for dusting
• 2 large eggs, beaten
• 1/3 - 0.5 cup vegetable oil, for frying

Preparation:

1. Preheat oven to 175°C.
2. Breadcrumbs:
   
   Trim the crusts from the bread and discard; tear the bread into pieces. Place the bread on a microwave-safe plate and microwave on high power for 1 minute to dry the slices. Alternatively, place the bread on a baking sheet and dry in a preheated oven at 150°C for 22-25 minutes. Crumble the dried bread or breadcrumbs in a food processor with thyme, lemon zest, 3/4 teaspoon salt and black pepper to taste.
3. Using the flat side of a chef's knife or the smooth side of a meat mallet, pound each chicken breast to an even thickness. Place the flour, eggs, and breadcrumbs in separate shallow bowls. Pat the chicken breasts dry and season both sides with salt and black pepper. Dredge each breast in the flour and shake off any excess. Then dip each breast in the egg to coat, holding the chicken above the flour to allow any excess to drip off. Finally, place the chicken in the breadcrumbs, flip, and press into the breadcrumbs to coat completely. Place on a sheet of waxed paper.
4. Heat a large skillet (12 inches) over medium heat. Add vegetable oil. Place 2 chicken breasts, smooth side down, in the skillet. Cook without turning until the chicken begins to brown, about 2 minutes. Flip the chicken and cook until browned on the other side, about 2 minutes more. Repeat with the remaining 2 breasts. Transfer the chicken to a paper towel-lined plate to drain any excess fat.
5. Place all 4 breasts on a rack set over a baking sheet and roast until cooked through, about 6-8 minutes. Remove from the oven and serve immediately with lemon wedges and a sprig of thyme.