Ingredients:

  • 1.5 lbs chicken breast, cut into 1/2-inch thick cutlets
  • 1/2 cup all-purpose flour
  • 2 tbsp lemon pepper seasoning
  • 1 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • 2 tbsp extra virgin olive oil
  • 2 tbsp unsalted butter, divided
  • 3 cloves garlic, minced
  • 1/2 cup low-sodium chicken broth
  • 1 large lemon, juiced and zested
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels to ensure a crisp crust.
  2. In a shallow bowl, whisk together the all-purpose flour, lemon pepper seasoning, cracked black pepper, and kosher salt.
  3. Press each piece of chicken firmly into the flour mixture, shaking off any excess until only a light, translucent coating remains.
  4. Heat olive oil and 1 tablespoon of butter in a 12-inch heavy-bottomed skillet over medium-high heat until the butter foams.
  5. Add chicken cutlets to the pan without crowding. Sear for 4–5 minutes per side until the exterior is golden-brown and the internal temperature reaches 165°F (74°C).
  6. Remove chicken from the pan. Add minced garlic, chicken broth, and lemon juice to deglaze, whisking in the remaining 1 tablespoon of cold butter and the lemon zest to create an emulsified sauce. Pour over chicken and garnish with parsley.