# What You Need:
→ Chicken and Coating
01 - 1 1/2 lb chicken breasts (2 large), patted dry
02 - 1 tbsp olive oil
03 - 1 cup grated Parmesan cheese
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
15 - 1 tbsp fresh parsley, chopped
16 - 1/2 lemon, sliced
# How-To:
01 - Cut each chicken breast in half lengthwise to create 4 cutlets. Place between plastic wrap sheets and pound with a meat mallet until evenly thick, about 1/2 inch.
02 - Whisk together eggs, minced garlic, Italian seasoning, salt, and pepper in a shallow bowl until fully combined.
03 - Combine grated Parmesan cheese and flour in a separate bowl, mixing thoroughly to distribute evenly.
04 - Dip each cutlet into egg mixture, allowing excess to drip off. Press into Parmesan-flour mixture, coating both sides thoroughly and pressing lightly to adhere.
05 - Heat olive oil in a large skillet over medium heat. Add cutlets in single layer, cooking in batches if needed. Fry 4-5 minutes per side until golden and crispy, reaching internal temperature of 165°F.
06 - Melt butter in small saucepan over medium heat. Sauté minced garlic for 1 minute until fragrant. Add lemon juice, chicken broth, and black pepper. Simmer 2 minutes.
07 - Arrange chicken on serving platter. Spoon warm lemon butter sauce over cutlets, turning to coat evenly. Garnish with lemon slices and parsley.
