Ingredients
Chicken and Coating
- 1½ pounds chicken breast (about 2 large pieces), patted dry
- 2 large eggs
- 3 tablespoons all-purpose flour
- 1 cup grated Parmesan cheese
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon minced garlic
- 1 tablespoon olive oil (for frying)
Lemon Butter Sauce
- ½ cup unsalted butter
- ¼ cup chicken broth
- ¼ cup lemon juice (freshly squeezed preferred)
- 1 teaspoon minced garlic
- ¼ teaspoon ground black pepper
- 1 tablespoon chopped parsley (for garnish)
- ½ lemon, thinly sliced (optional, for presentation)
Instructions
1. Prepare the Chicken
Halve the chicken breasts lengthwise to create thinner cutlets. Place them between two sheets of plastic wrap or parchment paper, and gently pound with a meat mallet or the bottom of a heavy pan until the thickness is uniform—about half an inch. This helps them cook evenly and stay juicy inside.
2. Set Up Your Breading Stations
In one bowl, whisk together the eggs and ½ teaspoon of minced garlic. In another bowl, mix the flour, Parmesan cheese, Italian seasoning, salt, and pepper.
3. Bread the Chicken
Dip each piece of chicken first into the egg mixture, coating it fully. Let the excess drip off. Then press it into the Parmesan-flour mixture, ensuring both sides are well coated. Gently shake off any excess.
4. Cook the Chicken
Heat the olive oil in a large skillet over medium heat. Once hot, add the chicken. Don’t overcrowd the pan; cook in batches if needed. Cook for 4–5 minutes per side, or until the coating is golden brown and crispy. Use an instant-read thermometer to check for doneness—the internal temperature should read 165°F. If the crust is browning too fast, reduce the heat slightly.
Transfer the cooked chicken to a plate and loosely cover with foil while you make the sauce.
5. Make the Lemon Butter Sauce
In a small saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds until fragrant. Add chicken broth, lemon juice, and black pepper. Let it simmer for 2–3 minutes until slightly reduced and the flavors have blended.
6. Combine and Serve
Pour the sauce over the crispy chicken or serve it on the side. Garnish with fresh parsley and lemon slices if desired.
Notes
How to Tell if the Chicken is Cooked
Use a thermometer. Seriously—it’s the most beginner-friendly tool out there. If you don’t have one, cut into the thickest part of the chicken; the juices should run clear and the meat should be white throughout, not pink.
What If the Coating Burns Too Fast?
This usually means the pan is too hot. Lower the heat and give the chicken more time to cook through. You want a gentle, steady sizzle—not a loud sear.
Crust Not Sticking?
Make sure the chicken is dry before breading. Moisture will prevent the coating from adhering. Press the Parmesan mixture onto the chicken firmly and shake off excess egg.
Efficient Prep
While the chicken rests or while the sauce simmers, tidy your station. Having a clean workspace makes cooking less stressful and helps avoid cross-contamination, especially when handling raw chicken.
Tool Tips
- A meat mallet ensures even thickness, but the bottom of a cast iron skillet or even a rolling pin works in a pinch.
- No zester? Use a fork to scrape a bit of lemon peel for garnish.
- Prep Time: 10 minutes
- Cook Time: 15 minutes