A chicken thigh recipe by Julie Van Rosendaal
Flatten the chicken thighs, place between two pieces of parchment or waxed paper and pound with a mallet (or the bottom of a measuring cup, or other flat surface) until they’re about half the original thickness.
Put the flour into a shallow dish and season it with salt and pepper.
Put the eggs into another shallow dish, and the breadcrumbs and Parmesan in a third.
Set a large, heavy skillet over medium-high heat and add a generous drizzle of oil.
Dip each chicken thigh into the flour to coat, then into the beaten egg, and the breadcrumb mixture.
Cook in the skillet for a few minutes per side, until deep golden.
Serve sprinkled with parsley, with lemon to squeeze over top.