Speedy Lemon Parmesan Chicken Cutlets

Preparation

1. Step 1

   Slice each chicken breast horizontally into two thinner cutlets. Place chicken between two sheets of plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.

2. Step 2

   In a shallow dish, combine flour, Parmesan cheese, garlic powder, onion powder, salt, and pepper. In another shallow dish, whisk together eggs, milk (or water), and lemon zest.

3. Step 3

   Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off, and finally back into the flour mixture, pressing gently to coat well.

4. Step 4

   Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat. Once shimmering, add 2-3 cutlets, ensuring not to overcrowd the pan. Cook for 3-4 minutes per side, until golden brown and cooked through (internal temperature 165°F).

5. Step 5

   Transfer cooked cutlets to a plate and loosely tent with foil to keep warm. Repeat with remaining cutlets, adding the remaining 1 tablespoon of olive oil or butter if needed.

6. Step 6

   Once all cutlets are cooked, add fresh lemon juice to the warm pan, scraping up any browned bits. Drizzle this pan sauce over the chicken. Garnish with fresh parsley if desired and serve immediately.