Ingredients
Scale
- 2large chicken breasts, halved lengthwise
- Salt & pepper, to taste
- 1/2 teaspoongarlic powder
- 1/4 cup+1 tablespoonflour, divided use
- 2eggs, lightly beaten
- 2 tablespoonsolive oil
- 1 tablespoonbutter
- 1 cupchicken broth or a mix of chicken broth and dry white wine
- 1 tablespoonlemon juice
- 1/2lemon, sliced into thin rings
- Optional for serving: chopped parsley, freshly grated parmesan cheese
Instructions
- Place chicken cutlets between two sheets of plastic wrap and pound to about 1/4-inch thickness using a meat mallet.
- Season both sides of chicken with salt, pepper, and garlic powder.
- Dredge each piece in flour, dip in beaten eggs, and fry in a preheated skillet with olive oil over medium-high heat. Cook each side for about 3 minutes until golden and cooked through.
- Set cooked chicken aside, reduce heat to medium, add butter, and stir in 1 tablespoon of flour.
- Whisk in broth and lemon juice, scraping up any browned bits from the pan. Add lemon slices and simmer until sauce thickens slightly, about 5 minutes.
- Return chicken to the skillet, coat with sauce, and serve garnished with parsley and parmesan if desired.