# Components:
→ Chicken and Coating
01 - 1 1/2 lb chicken breasts (2 large), patted dry
02 - 1 tbsp olive oil
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
# Method:
01 - Slice 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 firmly into Parmesan-flour mixture, ensuring complete coverage on all sides.
05 - Heat olive oil in large skillet over medium heat. Add cutlets in single layer (cook in batches if needed). Sear 4–5 minutes per side until golden, crispy, and internal temperature reaches 165°F. Transfer to plate and tent with foil to keep warm.
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 for 2 minutes, stirring occasionally.
07 - Arrange chicken on serving platter. Pour lemon butter sauce over cutlets, turning to coat evenly. Garnish with lemon slices and parsley. Serve immediately.
