In a small food processor mix the two kinds of bread crumbs, the garlic, the parsley and the lemon zest. Set aside.

In small bowl add all the ingredients for the lemon parsley butter and mix well with a fork. Keep in the fridge until serving.

Wash and pat the chicken breast dry. With a sharp knife slice the meat into 2-3 Schnitzel (depending on the size of the breast). Salt and pepper both sides.

In a flat bowl mix the egg and the milk. Add the flour and the mixed bread crumbs into two other flat dishes.

First coat each piece of meat with flour, than with egg and then with the breadcrumbs. Dip it again in the egg and finish with a last layer of breadcrumbs (the last two steps are optional, but they give you a super crispy schnitzel).

In a large pan, add frying oil until it's around 1cm deep and heat it up. Fry the schnitzel on both sides until they are golden brown.

Serve hot with some fresh lemon and the lemon parsley butter and with whatever side dish you like!