# What You'll Need:
→ Chicken and Coating
01 - 1 1/2 lb chicken breast (2 large), patted dry
02 - 1 tbsp olive oil for sautéing
03 - 1 cup 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 unsalted butter
11 - 2 garlic cloves, minced
12 - 1/4 cup lemon juice (about 2 lemons)
13 - 1/4 cup chicken broth
14 - 1/4 tsp ground black pepper
→ Garnish (optional)
15 - 1 tbsp fresh parsley, chopped
16 - 1/2 lemon, sliced
# How to Prepare:
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 (about 1/2 inch).
02 - In a shallow bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and pepper until well combined.
03 - In a separate bowl, combine grated Parmesan cheese and flour until evenly mixed.
04 - Dip each chicken cutlet into the egg mixture, letting excess drip off, then dredge thoroughly in the Parmesan-flour mixture, pressing lightly so the coating adheres.
05 - Heat olive oil in a large skillet over medium heat. Once hot, add chicken cutlets in a single layer (in batches if necessary). Cook 4–5 minutes per side, or until golden, crispy, and internal temperature reaches 165°F. Transfer to a plate and keep warm.
06 - While the chicken cooks, make the sauce: In a small saucepan over medium heat, melt butter. Add minced garlic and sauté until fragrant, about 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 platter. Spoon lemon butter sauce over the top, turning chicken to coat. Garnish with lemon slices and chopped parsley if desired. Serve immediately.
