Ingredients
Chicken and Coating
- 1 1/2 lb chicken breast (2 large), patted dry with paper towels
- 1 Tbsp olive oil (to sautee)
- 2 large eggs
- 1 garlic clove, minced
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 cup Parmesan cheese, grated
- 3 Tbsp all-purpose flour
Lemon Butter Sauce
- 8 Tbsp unsalted butter
- 2 garlic cloves, minced
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Garnish (Optional)
- 1 Tbsp parsley, chopped
- 1/2 lemon, sliced
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to create even-sized cutlets. Lightly beat each piece with a meat mallet until they are uniform in thickness for even cooking.
- Mix Egg and Parmesan Coating: In one bowl, whisk together the eggs, minced garlic, Italian seasoning, salt, and black pepper. In another bowl, combine the grated Parmesan cheese and flour for the dredge mixture. Dip each chicken piece first into the egg mixture, then dredge in the Parmesan mixture, allowing any excess to fall off.
- Cook the Chicken: Heat olive oil in a large non-stick skillet over medium-high heat until hot. Add the coated chicken pieces and cook for 4-5 minutes per side until the coating is crispy, golden, and the internal temperature reaches 165°F. Reduce heat if the chicken browns too quickly.
- Make the Lemon Butter Sauce: While the chicken cooks, melt the unsalted butter in a separate saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute. Stir in the chicken broth, lemon juice, and black pepper. Simmer the sauce for about 2 minutes until slightly thickened.
- Combine and Garnish: Pour the lemon butter sauce over the cooked chicken, turning to coat each piece evenly. Garnish with lemon slices and finely chopped parsley if desired. Serve immediately for best flavor and texture.
Notes
- For an extra crispy coating, make sure the chicken is patted dry before coating and the oil is hot before adding the chicken.
- Use freshly squeezed lemon juice for the best bright citrus flavor in the sauce.
- If you prefer, chicken thighs can be used instead of breasts but may require longer cooking time.
- Adjust seasoning in both the coating and sauce according to your taste preferences.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently on the stovetop or oven.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
