Ingredients

• 2 , 8-12 ounce
• 0.5 teaspoons salt
• 0.75 teaspoons ground black pepper , divided
• 0.33 cups all-purpose flour
• 1 large egg
• 2 tablespoons water
• 0.25 cups panko bread crumbs
• 0.25 cups grated Parmesan cheese
• 1 teaspoon lemon zest
• 0.25 cups olive oil
• 3 tablespoons salted butter , divided
• 1 clove garlic , minced
• 1 tablespoon all purpose flour
• 0.5 cups whipping cream
• 0.75 cups reduced-sodium chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon ijon mustard

Instructions

1. 1 Gather all ingredients.
2. 2 Cut chicken breasts evenly in half horizontally. Place a chicken piece between sheets of plastic wrap. Place on a cutting board. Pound to 1/2-inch thickness with a meat mallet. Repeat with remaining chicken pieces.
3. 3 Sprinkle chicken pieces with salt and 1/2 teaspoon pepper.
4. 4 Place 1/3 cup flour in a shallow dish. In another shallow dish whisk together egg and water. Combine panko, Parmesan cheese, and lemon zest in another shallow dish.
5. 5 Dredge a chicken piece in flour to coat, shaking off excess. Dip in egg mixture to coat. Dredge in panko mixture to coat, patting to adhere. Repeat with remaining chicken pieces.
6. 6 Heat olive oil and 2 tablespoons butter in a 12-inch skillet over medium heat. Add chicken pieces and cook until golden brown, 3 to 5 minutes per side. Drain chicken on paper towels. Drain skillet and wipe out any crumbs with a paper towel.
7. 7 For sauce, melt remaining 1 tablespoon butter in the skillet over medium heat. Add garlic and cook until fragrant, about 1 minute. Stir in 1 tablespoon flour. Cook and stir for 1 minute. Whisk in chicken broth, cream, lemon juice, Dijon mustard, and remaining 1/4 teaspoon pepper. Cook and stir until thickened and bubbly, about 3 minutes.
8. 8 Serve sauce over chicken and enjoy.

Nutrition per serving