Lemon Chicken Cutlets

• chicken breast halves↗6
• salt↗
• freshly ground pepper
• garlic powder↗
• all-purpose flour↗
• butter↗4 tablespoons

  divided

• olive oil or vegetable oil↗2 tablespoons
• all-purpose flour↗2 tablespoons
• chicken broth↗2 cups
• lemon juice↗1⁄4 cup
• chopped fresh flat-leaf parsley (also known as Italian parsley)2 tablespoons
• lemon slice (optional)

  optional

Step-by-step instructions

1. 1

   Place chicken breast halves between sheets of plastic wrap or waxed paper, and pound with a kitchen mallet or rolling pin until they are evenly about 1/4-inch thick.

2. 2

   Season cutlets with salt, pepper and garlic powder.

3. 3

   Dredge in flour, shaking off excess.

4. 4

   In large skillet, heat 2 tablespoons butter and oil over medium-high heat until hot.

5. 5

   Cook cutlets on each side until golden brown, about 5 minutes or until the juices run clear.

6. 6

   Remove from pan; keep warm.

7. 7

   Melt remaining 2 tablespoons butter in same skillet, add 2 tablespoons flour and cook for 1 minute.

8. 8

   Stir in chicken broth, stirring up any browned bits from the bottom of skillet.

9. 9

   Heat to boiling and cook until thickened, about 2-3 minutes .

10. 10

    Remove from heat and stir in lemon juice and parsley.

11. 11

    Season with additional salt and pepper, as desired.

12. 12

    Serve lemon sauce with cutlets.

13. 13

    Garnish with lemon slices, if desired.