# What You'll Need:
→ Chicken and Coating
01 - 1 1/2 lb chicken breast, 2 large breasts, patted dry
02 - 1 tbsp olive oil for sautéing
03 - 1 cup (90 g) Parmesan cheese, grated
04 - 3 tbsp all-purpose flour
→ Egg Mixture
05 - 2 large eggs
06 - 1 garlic clove, minced
07 - 1/2 tsp Italian seasoning
08 - 1/2 tsp salt
09 - 1/4 tsp ground black pepper
→ Lemon Butter Sauce
10 - 8 tbsp (113 g) unsalted butter
11 - 2 garlic cloves, minced
12 - 1/4 cup (60 ml) lemon juice, approximately 2 lemons
13 - 1/4 cup (60 ml) chicken broth
14 - 1/4 tsp ground black pepper
→ Garnish
15 - 1 tbsp fresh parsley, chopped
16 - 1/2 lemon, sliced
# How to Make It:
01 - Cut each chicken breast in half lengthwise to create 4 cutlets. Place between sheets of plastic wrap and gently pound with a meat mallet until even in thickness, approximately 1/2 inch.
02 - In a shallow bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper until fully combined.
03 - In a separate bowl, combine grated Parmesan cheese and flour, mixing thoroughly to distribute evenly.
04 - Dip each chicken cutlet into the egg mixture, allowing excess to drip off. Dredge thoroughly in the Parmesan-flour mixture, pressing lightly to ensure coating adheres completely.
05 - Heat olive oil in a large skillet over medium heat. Once hot, add chicken cutlets in a single layer, cooking in batches if necessary. Cook 4 to 5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Transfer to a plate and keep warm.
06 - In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, approximately 1 minute. Stir in lemon juice, chicken broth, and black pepper. Simmer for 2 minutes, then remove from heat.
07 - Arrange cooked chicken on a serving platter. Spoon lemon butter sauce over the top, turning chicken to coat evenly. Garnish with lemon slices and chopped parsley if desired. Serve immediately.
