Pan-Fried Chicken Cutlets with Lemon-Butter Pan Sauce

Ingredients

• •2 (6–8 oz each) boneless, skinless chicken breasts
• •1/2 tsp kosher salt
• •1/4 tsp black pepper
• •1/2 cup all-purpose flour
• •3 tbsp olive oil
• •3 tbsp unsalted butter, divided
• •3 garlic cloves, thinly sliced
• •1/2 cup chicken stock
• •1 lemon — half juiced, half cut into wedges
• •2 tbsp fresh flat-leaf parsley, roughly chopped

Instructions

1. 1.Butterfly each chicken breast by slicing horizontally almost all the way through, then open it like a book. Place between two sheets of plastic wrap and pound to an even 1/2-inch thickness with a meat mallet or heavy skillet.
2. 2.Cut the lemon in half. Juice one half into a small bowl and set aside. Cut the other half into wedges and set aside for serving.
3. 3.Season both sides of each cutlet with the kosher salt and black pepper.
4. 4.Spread the flour in a shallow dish. Dredge each cutlet in the flour, shaking off any excess.
5. 5.Heat the olive oil and 1 tablespoon of the butter in your cast iron skillet over medium-high heat until shimmering.
6. 6.Add the cutlets and cook undisturbed for 3–4 minutes until deeply golden on the bottom. Flip and cook another 2–3 minutes until cooked through. Transfer to a plate and tent loosely with foil.
7. 7.Reduce heat to medium. Add the sliced garlic to the skillet and cook, stirring, for 30–45 seconds until fragrant and just starting to turn golden.
8. 8.Pour in the chicken stock and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until slightly reduced.
9. 9.Remove the pan from heat and stir in the remaining 2 tablespoons of butter and the reserved lemon juice until the sauce is glossy and emulsified.
10. 10.Return the cutlets to the pan and spoon the sauce over them. Scatter the chopped parsley over the top.
11. 11.Serve immediately with the lemon wedges on the side.