Lemon Chicken Schnitzel

1 lb. boneless, skinless chicken breast halves or strips
Juice of 1 lemon or 2 to 3 tbsp. lemon concentrate
1/4 c. all-purpose flour
1/2 tsp. salt or to taste
1/2 tsp. thyme
1 egg
1 tsp. water
1/2 c. fine dry bread crumbs
Dijon mustard or sweet and sour sauce for dipping (optional)

Italian bread crumbs make it very flavorful.

Cut chicken horizontally into 1/4 inch thick slices. Place between 2 pieces of waxed paper and flatten, using the flat side of a cleaver or bottom of bottle. Sprinkle chicken with lemon juice; let stand for 10 minutes. In shallow dish, combine flour, salt, and thyme; mix well. In another shallow dish, lightly beat egg with water. Dip chicken pieces into flour mixture, then into egg mixture, then into bread crumbs. Place on lightly greased baking sheet and bake 10 to 15 minutes or in microwave, uncovered, on high for 4 minutes or until chicken is no longer pink inside.