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1
Preheat the oven to 350 degrees F.
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2
To make bread crumbs: Trim the crust off the bread and discard, tear bread into pieces.
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3
Spread bread out on a microwave-safe plate, and microwave on HIGH for 1 minute to dry out the bread.
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4
(Alternately, spread the bread out on a baking sheet and dry in a preheated 300 degree F oven for 22 to 25 minutes.)
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5
Pulse the dried bread or crumbs in a food processor with the thyme, lemon zest, 3/4 teaspoon salt, and pepper.
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6
With the flat side of a cook's knife or the smooth side of a meat-pounder, pound each breast to equal thickness.
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7
Put the flour, eggs, and the bread crumbs each separately in 3 shallow dishes.
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8
Pat the chicken dry and season both sides with salt and pepper.
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9
Dip each breast into the flour, then shake off the excess.
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10
Next, run the breast through the egg to coat it lightly and hold the chicken over the liquid to let any excess fall back into the bowl.
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11
Finally, lay the chicken in the bread crumbs, turn it over and press it into the breading to coat.
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12
Lay on a piece of waxed paper.
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13
Heat a large skillet (12 inches in diameter) over medium heat.
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14
Add the oil.
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15
Lay 2 chicken breasts smooth-side down in the pan.
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16
Cook the chicken without turning until beginning to brown, about 2 minutes.
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17
Turn the chicken and cook until equally brown on the other side, about 2 minutes more.
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18
Repeat with the remaining 2 breasts.
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19
Transfer chicken to a paper towel lined plate to drain.
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20
Place all 4 breasts on a rack over a baking pan and bake until firm to the touch, about 6 to 8 minutes.
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21
Remove from the oven and serve immediately with lemon wedges.
