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  1. Half the chicken breast crosswise, then further divide each half into fillets around ¾ inches thick. Season the cutlets with salt.
  2. In a large non-stick frying pan, heat 2 tbsp Eva oil over medium heat.
  3. Next, add flour to a wide, shallow bowl. Season it with salt and then coat the chicken cutlets in it.
  4. Add the chicken fillets to the pan and fry both sides until golden-brown and almost cooked through. Remove chicken to a warm platter.
  5. Now add lemon juice to the pan and deglaze. Add chicken broth and stir until slightly thickened before turning off the heat.
  6. Dip chicken pieces into the pan sauce, and then return to warm platter. Pour remaining sauce over chicken.
  7. Season with fresh ground black pepper, garnish with the chopped parsley and lemon slices. Serve immediately.

The end result is savory and citrusy chicken so good we always go for a second serving.