Gluten Free Lemon Rosemary Pan-Fried Chicken

Directions

1. Cut Chicken & Pound out with Mallet to thin slices.
2. In a Bowl, Mix Egg, Milk & 1 teaspoon finely Rosemary
3. On a Plate, Mix Brown Rice Flour with Garlic Powder and Salt & Pepper
4. Dip Chicken Breast into Egg Mix, then Coat with Flour
5. Heat Extra Virgin Olive Oil in a Medium Pan
6. Add Chicken to pan on Medium Heat, flipping after side in Oil has browned.
7. After Flipping Chicken, squeeze fresh lemon juice over & sprinkle with Chopped Rosemary & Fresh Parsley.
8. Remove from pan when browned.