Ingredients
- 2 boneless, skinless chicken breasts approximately 8-10 ounces each
- 2 fresh lemons
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- ½ to ¾ teaspoon salt
- 2½ teaspoons cracked black pepper
- ½ teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Slice each chicken breast horizontally to create two thinner cutlets. For even cooking, lightly pound them to a uniform thickness of about ½ inch.
- Grate the zest from the lemons to yield 1½ to 2 tablespoons of zest, being careful to avoid the bitter white pith.
- Combine the lemon zest with 1 tablespoon of olive oil in a bowl. Coat the chicken cutlets thoroughly with the lemon oil mixture.
- In a shallow dish, whisk together the flour, salt, black pepper, and garlic powder.
- Dredge each lemon-oil-coated chicken cutlet in the flour mixture, shaking off any excess.
- Heat the remaining olive oil in a skillet over medium-high heat. Cook the chicken for 4 minutes per side, or until golden and cooked through.
- If desired, thinly slice the zested lemons and briefly cook the slices in the skillet until caramelized.
- Garnish the cooked chicken with fresh parsley and serve immediately.