Ingredients
Equipment
Method
- Cut the chicken breasts into cutlets. Place your palm flat on top of a chicken breast to hold it steady. Using your knife horizontally to the cutting board, slice through the chicken breast to create two thinner halves.
- In a small bowl, combine 4 teaspoons of lemon pepper seasoning and the salt. In a separate shallow dish, add the flour. Season both sides of the chicken cutlets with the spice mixture. Dredge both sides of the seasoned chicken in the flour, shake off excess, and place on a wire rack or platter.
- In a large skillet, heat the vegetable oil and 2 tablespoons of butter over medium heat. Swirl the pan to combine. Once the oil shimmers, add the chicken cutlets in a single layer. You may need to cook in batches. Fry for 3 minutes without moving. Flip the chicken and fry for another 2.5 to 3 minutes, until cooked through. Remove chicken to a platter.
- Discard the used fat from the skillet. Return the skillet to the stove and add the remaining butter. Melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 30 to 45 seconds.
- Add the chicken stock and lemon juice to the skillet. Deglaze the pan by scraping up any browned bits from the bottom. Bring the liquid to a boil and cook until slightly thickened, about 1 minute. Season the sauce with the remaining 1/2 teaspoon lemon pepper seasoning and salt to taste.
- Return the chicken cutlets to the pan with the sauce. Turn them to coat both sides. Turn off the stove. Let the residual heat warm the chicken. Sprinkle with chopped parsley before serving.
Nutrition
Notes
Serve with lemon slices for garnish if desired.