Ingredients

  • Chicken: 2 large chicken breasts (halved lengthwise into cutlets).

  • Breading: ½ cup Panko breadcrumbs, ¼ cup grated Parmesan, 1 tsp garlic powder, salt, and black pepper.

  • Coating: 1 large egg (beaten) or 2 tbsp Dijon mustard.

  • The Sauce: 3 tbsp butter, 3 cloves minced garlic, ¼ cup chicken broth, juice of ½ lemon, and 1 tsp lemon zest.

  • Topping: ½ cup shredded Mozzarella or Provolone and fresh chopped parsley.

Instructions

1. Prepare the Chicken

Place the chicken cutlets between sheets of plastic wrap and pound them to an even thickness (about ½ inch). This ensures they cook quickly without drying out. Season both sides with salt and pepper.

2. Bread the Cutlets

In one shallow bowl, place your beaten egg. In a second bowl, combine the breadcrumbs, Parmesan cheese, and garlic powder. Dip each chicken piece into the egg, let the excess drip off, and then press firmly into the breadcrumb mixture until fully coated.

3. Pan-Fry to Perfection

Heat 2 tablespoons of oil in a large skillet over medium-high heat. Once shimmering, add the chicken. Cook for 3–4 minutes per side until the crust is deep golden brown and the internal temperature reaches 74°C (165°F). Remove the chicken and set aside on a plate.

4. Make the Lemon Garlic Sauce

Wipe out the skillet. Lower the heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the chicken broth and lemon juice. Let it simmer for 2 minutes to reduce slightly. Stir in the lemon zest.

5. Melt and Serve

Place the chicken back into the skillet (or on a baking sheet). Spoon a little sauce over each piece and top with a generous sprinkle of shredded cheese. Cover the pan for 1 minute or place under a broiler until the cheese is bubbly and melted.

Garnish with fresh parsley and serve with extra lemon wedges on the side.

Serving Suggestions

This dish pairs beautifully with:

  • Garlic mashed potatoes to soak up the extra sauce.

  • Lightly sautéed asparagus or green beans.

  • Pasta (linguine or angel hair) tossed in olive oil.