Ingredients
- Thinly sliced chicken cutlets
- All-purpose flour for dredging
- Eggs for egg batter
- Grated Parmesan cheese for flavor
- Olive oil for pan-frying
- Chicken broth as sauce base
- Lemon juice for tangy flavor
- Butter for sauce richness
- Fresh parsley for garnish
- Salt and pepper to taste
Instructions
- Prepare chicken by dredging cutlets in flour and then coating with a mixture of beaten eggs and Parmesan.
- Cook chicken in heated olive oil for about 3-4 minutes on each side until golden brown and cooked through.
- In the same skillet, create the sauce by adding chicken broth and lemon juice, scraping browned bits from the pan.
- Stir in butter until melted, return chicken to skillet, and garnish with parsley before serving.
Notes
- Use thin chicken cutlets for even cooking.
- Avoid overcrowding the skillet; cook in batches if needed.
- Ensure oil is hot for a perfect crust.
- Adjust sauce seasoning to taste with more lemon juice or butter.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Pan-Frying
- Cuisine: Italian-American
- Diet: Standard
Nutrition
- Serving Size: 1 serving
- Calories: 350 Kcal
- Sugar: 1g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 120mg