The Best Easy Lemon Chicken
Prepare two shallow bowls. Whisk eggs in one of them.
In another one mix panko crumbs and grated Parmesan. Set aside.
Place chicken breasts on a cutting board and lightly beat them with a meat mallet to even out the thickness.
Dip each chicken cutlet into the egg mixture, then dredge across the panko/parmesan mixture. Place on a plate and set aside.
Cook the chicken for about 5 minutes on both sides, or until it gets a golden crust and the internal temperature is 165°F.
In another skillet, whisk butter and minced garlic. Add chicken stock, lemon juice. Stir, bring to simmer and cook for a few minutes.
Put the chicken back in the pan with sauce and coat from all sides.
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