Ingredients
Scale
- 1 1/2 lb chicken breast (2 large, patted dry)
- 1 Tbsp olive oil (for sautéing)
- 1 Tbsp parsley (optional, for garnish)
- 1/2 lemon (sliced, optional for garnish)
- 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
- 8 Tbsp unsalted butter
- 2 garlic cloves (minced)
- 1/4 cup lemon juice
- 1/4 cup chicken broth
- 1/4 tsp ground black pepper
Instructions
- Cut the chicken breasts in half lengthwise and pound them to an even thickness.
- In a bowl, whisk together eggs, minced garlic, Italian seasoning, salt, and black pepper.
- In a separate bowl, mix grated Parmesan cheese with flour.
- Dip each piece of chicken in the egg mixture, then dredge it in the Parmesan mixture.
- Heat olive oil in a non-stick skillet and cook the chicken for 4-5 minutes on each side until golden and crispy.
- In a separate saucepan, melt butter, add minced garlic, and cook until fragrant.
- Pour in chicken broth, lemon juice, and ground pepper; let simmer for about 2 minutes.
- Once chicken is cooked, pour lemon butter sauce over it, turning to coat. Garnish with lemon slices and parsley.
Notes
For a bolder lemon flavor, add freshly grated lemon zest to the sauce. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Italian
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 150mg