Ingredients

• 2 cups all-purpose flour for dredging , or as needed
• salt and ground black pepper to taste
• 2 large eggs , beaten
• 1 pound thin-sliced chicken breast cutlets
• 2 tablespoons vegetable oil , or as needed
• 0.5 cups butter
• 2 cups chicken broth
• 0.25 cups lemon juice
• 2 tablespoons all-purpose flour
• 4 sprigs fresh parsley
• 1 medium lemon , cut into wedges

Instructions

1. 1 Gather all ingredients.
2. 2 Whisk 2 cups flour, salt, and pepper together in a shallow bowl. Whisk eggs in a separate shallow bowl.
3. 3 Dredge chicken in flour; shake off excess. Dip into beaten egg. Lift up so excess egg drips back into the bowl.
4. 4 Heat oil in a large skillet over medium heat. Pan-fry chicken until golden brown, 2 ½ to 3 ½ minutes per side; transfer to a plate.
5. 5 Melt butter in the same skillet over medium-low heat.
6. 6 Whisk in 2 tablespoons flour and stir until the mixture becomes light golden brown, about 5 minutes.
7. 7 Gradually whisk chicken broth and lemon juice into flour mixture, and bring to a simmer. Cook and stir until thick and smooth, about 10 minutes.
8. 8 Return chicken to the skillet. Continue simmering until chicken is no longer pink in the center, 10 to 15 minutes.
9. 9 Garnish with parsley and serve with lemon wedges.

Nutrition per serving