When I made this dish, the chicken breasts were huge, so I sliced them in half to make two portions of the right size (see the YouTube video). If you have smaller chicken breasts (4-5 ounces each), you can just use them as is or pound them to cook evenly.
- 2 skinless, boneless, chicken breasts (12 oz)
- Pink salt and black pepper
- 1/2 cup all-purpose flour, for dredging
- 2 large eggs
- 1 tablespoon heavy cream
- 2 tablespoons canola oil
- 1 tablespoon butter
- Juice of 1 lemon
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1/4 cup chopped flat-leaf parsley
- Slice the chicken breast horizontally into long thin cutlets. Season with salt and pepper on both sides.
- Cover with a piece of plastic wrap over the chicken and pound until they are about 1/4-inch thick.
- Put some flour in a shallow platter and season with garlic powder, salt and pepper; mix with a fork.
- In a bowl, beat the eggs with heavy cream.
- Heat the oil and butter over medium heat in a large skillet. Dredge the chicken cutlets in the seasoned flour, and then dip them in the egg wash. Let the excess drip off.
- Add the cutlets in the skillet and cook for 2 minutes on both sides until golden.
- Remove the chicken cutlets to a plate to keep warm.
- Add the lemon juice into the pan and add chicken broth; simmer for 3 minutes to reduce the sauce.
- Roll the butter in some flour and add it to the skillet to make the sauce thicker. Add parsley.
- Reduce the heat to medium-low and put the chicken back to the skillet and simmer for 2 minutes. Season with salt and pepper.