Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz each or 170g)
  • 1 cup (120g) all-purpose flour
  • 3 large eggs
  • 1/4 cup (60ml) whole milk
  • 1/2 cup (50g) grated Parmesan cheese
  • Salt and black pepper, to taste
  • 1/4 cup (60g) unsalted butter
  • 1/4 cup (60ml) olive oil
  • 1 cup (240ml) low-sodium chicken broth
  • 1/4 cup (60ml) fresh lemon juice (approximately 2 lemons)
  • Zest of 1 lemon
  • Fresh parsley, chopped, for garnish

Instructions:

  1. Pound chicken breasts to an even thickness (about 1/2 inch). Season each piece with salt and pepper.
  2. In one shallow dish, place flour; in another, whisk eggs and milk together; in a third, combine grated Parmesan with a pinch of salt and pepper.
  3. Dredge each chicken breast in flour, shaking off excess. Dip into the egg mixture, then coat with the Parmesan mixture.
  4. Heat olive oil and butter in a skillet over medium heat until sizzling. Add chicken pieces and cook until golden brown, about 3-4 minutes per side, or until internal temperature reaches 165°F (75°C). Remove chicken and keep warm.
  5. In the same skillet, add chicken broth, lemon juice, and zest; simmer for 3-4 minutes to reduce slightly. Whisk in remaining butter until the sauce thickens slightly.
  6. Pour sauce over the chicken and garnish with fresh parsley.