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1
Preheat the oven to 350 degrees F.
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2
Put the chicken into a bowl and add the lemon juice, 1 teaspoon each of oregano, salt, and pepper, and the basil and parsley.
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3
Mix to combine and set aside for 30 minutes.
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4
Set up a dredging station with 2 bowls.
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5
Crack egg into one bowl and lightly beat it.
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6
Into the second bowl, add the breadcrumbs, remaining salt, pepper and oregano, and the lemon zest.
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7
Heat oil in a pan over medium high heat.
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8
Dip chicken into the egg to coat then hold it over the bowl and allow excess to drip off.
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9
Then dip into breadcrumbs to coat.
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10
Use a wet hand for dipping into the egg, and a dry hand for dipping into the breadcrumbs.
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11
Place chicken on a sheet of parchment paper in a plate or cookie sheet until finished dredging them all.
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12
Add the chicken strips into the pan in a single layer (dont crowd the pan) and cook chicken for 3 minutes on each side to set the breadcrumb coating.
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13
Place the chicken cooked chicken onto a greased cookie sheet and repeat frying the rest.
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14
Then put the sheet into the preheated oven and bake for 10 minutes or until chicken is no longer pink inside.
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15
Serve with lemon wedges, which you can lightly squeeze over chicken.
