Ingredients
1 1/2 lb. chicken breast (patted dry with paper towels)
1 tbsp. olive oil (to sautee)
1 tbsp. parsley (to garnish (optional))
1/2 half lemon (sliced for garnish (optional))
2 large eggs
1 clove garlic (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
8 tbsp. unsalted butter
2 cloves garlic (minced)
1/4 cup lemon juice
1/4 cup chicken broth
1/4 tsp. ground black pepper
Directions
- 1
Cut the chicken breasts in half lengthwise. Lightly beat with a meat mallet until even in thickness.
- 2
In a bowl, whisk together the ingredients for the egg mixture.
- 3
In another bowl, combine the ingredients for the parmesan mixture.
- 4
Dip chicken into the egg mixture, then dredge chicken in the parmesan mixture.
- 5
Allow any excess ingredients to fall off from each bowl.
- 6
In a large skillet, heat enough oil to cover the bottom of a skillet.
- 7
Once hot, add the chicken and cook 4-5 minutes per side, or until crispy, golden and cooked through to 165˚F on an Instant Read Thermometer.
- 8
Reduce the heat if chicken browns too quickly.
- 9
Meanwhile, in a separate saucepan, melt butter and garlic, cook until fragrant.
- 10
Add the chicken broth, lemon juice and pepper.
- 11
Allow the sauce to cook for about 2 minutes.
- 12
Pour the sauce over the cooked chicken, turning to coat.
- 13
Garnish with lemon slices and finely chopped parsley if desired.