1/4 cup vegetable oil
4 egg yolks
1 Tbl fresh lemon juice
1 stick unsalted butter, melted
1/8 tsp cayenne pepper
Set up a station to bread the chicken. One flat dish with flour and 1/2 tsp salt, one bowl with egg beaten with water and one flat dish with breadcrumbs, lemon zest, 1 tsp salt, black pepper, fresh parsley, garlic powder and Parmesan cheese. Dredge the chicken breast in flour, dip in eggs and coat in the panko making sure to press the breadcrumbs into the chicken. Repeat with remaining chicken breasts.
Heat oil in a large rimmed skillet over medium-high heat (you do not want the oil too hot or it will burn the coating). Once oil is hot place chicken gently in the skillet. Cook 4-5 minutes per side. The chicken should be golden brown and breading firm and crunchy. Place chicken on a paper towel lined plate and make the Hollandaise while the chicken rests.
For Hollandaise, heat a double broiler or metal bowl over simmering water (don’t let bowl touch water) on stove top. Quickly whisk together egg yolks and lemon juice in the double boiler. Continue whisking until sauce is thick enough to coat back of spoon. Reduce heat to low. Drizzle in melted butter, whisking constantly. Add cayenne.
Slice chicken into slices and top with Hollandaise. Serve with a leafy green salad.