Use your food process to mix up the breadcrumb mix: crackers, garlic, lemon zest and butter (although I'd leave that out next time),  parsley, salt and pepper.  Run the processor until it's all mixed up and the crumbs are fine.

Put the flour on one plate or pie pan.  Put the raw egg into another plate or pan and stir together with a fork. Add the breadcrumb mix to a third.

Pound the chicken out until thinned a bit. You can lay a sheet of plastic wrap on the chicken and pound with a plate or the flat side of a meat tenderizer.

Heat a few spoonfuls of olive oil in a skillet.

Coat each side of the chicken with flour, then egg, then breadcrumb mix. Fry about 4-5 minutes on each side. Alternately you can bake in a 475 F oven for about 15 minutes.

Squeeze a bit of lemon over the chicken, then cut the pieces into strips and serve.