Sautéed Chicken Paillard with Lemon

• 2 whole chicken breasts, boned, skinned and excess fat removed
• 1 cup coarsely ground bread crumbs 1 teaspoon

Cut each breast in half and place each half between 2 pieces of waxed paper. With a rolling pin, lightly pound the chicken until it is about ¼- to ⅛-inch thick.

Combine the bread crumbs with the herbs, season with salt and pepper, and spread on a large flat plate. Set aside. In a small bowl, lightly beat the eggs.

In a large skillet, heat half the oil over medium heat. Dip the c