Step 1: Season and Coat the Chicken

1. Season the chicken cutlets with 1 teaspoon salt and ½ teaspoon black pepper.
2. In a bowl, combine 5 tablespoons grated Parmesan and 4 tablespoons flour to create the Parmesan coating.
3. Dredge each chicken cutlet in the Parmesan mixture, making sure both sides are evenly coated. Shake off any excess.

Beginner Tip: To ensure even coating, press the chicken lightly into the mixture before shaking off the excess.

Step 2: Cook the Chicken

4. Heat 2 tablespoons butter and 1 tablespoon vegetable oil in a large cast-iron skillet over medium heat.
5. Working in batches, place the chicken cutlets in a single layer in the skillet. Cook until golden brown and cooked through (internal temperature of 165°F), about 4-5 minutes per side.
6. Once cooked, remove the chicken from the skillet and set aside.

Beginner Tip: Not sure if your chicken is fully cooked? Use a meat thermometer! The safe internal temperature for chicken is 165°F.

Step 3: Make the Sauce

7. Reduce the heat to medium-low and add minced garlic to the skillet. Stir until fragrant, about 1 minute.
8. Whisk in 1 ½ tablespoons flour and cook for another minute, stirring frequently, until it turns light golden brown.
9. Gradually whisk in chicken stock, white wine (or more stock), and lemon juice. Bring to a gentle boil.
10. Reduce the heat and let the sauce simmer, stirring occasionally, until slightly thickened (about 3 minutes).

Beginner Tip: If your sauce becomes too thick, add a splash of chicken stock to loosen it.

Step 4: Finish the Dish

11. Stir in 2 tablespoons Parmesan cheese, heavy cream, and chopped parsley. Season with salt and pepper to taste.
12. Return the chicken to the skillet, spooning the sauce over each piece.
13. Let it simmer for another 1-2 minutes to absorb the flavors.

Beginner Tip: If you want an extra crispy crust, place the skillet under the broiler for 1-2 minutes before serving.