:
- Prep the Chicken
Pat chicken cutlets dry. Season both sides generously with salt and black pepper. - Coat Lightly
In a shallow dish, mix flour with 2 tbsp grated Parmesan. Dredge each cutlet lightly in the mixture, shaking off excess. - Sear Until Golden
Heat oil and butter in a large skillet over medium-high heat. Add chicken in batches and sear for 3–4 minutes per side until golden brown and cooked through. Remove and set aside. - Make the Sauce
In the same skillet, lower heat to medium. Add garlic and sauté for 30 seconds until fragrant. Pour in the wine or broth and scrape up any browned bits. - Add Creamy Touch
Stir in lemon juice, heavy cream, and remaining Parmesan. Simmer gently for 1–2 minutes until slightly thickened. - Finish & Serve
Return chicken to skillet and spoon sauce over the top. Simmer for 1 minute. Garnish with fresh parsley and lemon slices.
✨ Serve with:
Mashed potatoes, pasta, or crusty bread to soak up the sauce! 🥖🍽️
