Ingredients:
- 1 lb. boneless skinless chicken breasts
- 1 large egg, beaten
- 3/4 cup dry bread crumbs
- 3 Tbsp. grated Parmesan cheese
- 1 tsp. dried parsley flakes
- 1/2 tsp. garlic powder
- 1/2 tsp.salt
- 1/2 tsp.pepper
- 1/4 cup olive oil
Lemon Sauce Ingredients:
- 1 cup water
- 1/3 cup lemon juice
- 2 chicken bouillon cubes
- Lemon slices
Directions:
- Pound chicken breasts with a meat mallet to 1/4-inch thickness; slice into cutlets 11/2 inches wide.
- Place beaten egg in a shallow bowl.
- In a separate shallow bowl, combine the next six ingredients.
- Dip chicken in egg and then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2 to 3 minutes per side. Remove; drain on paper towels.
- For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan.
- Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8 to 10 minutes.
- Return chicken to pan; toss to coat. Cook until heated through, 4 to 6 minutes. Serve with lemon slices.
