Ingredients:

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For the Chicken Milanese:

4 boneless, skinless chicken breasts

Salt and pepper to taste

½ cup all-purpose flour

2 large eggs, beaten

1 cup breadcrumbs

½ cup grated Parmesan cheese

½ teaspoon garlic powder

½ teaspoon paprika

¼ cup olive oil for frying

Fresh parsley, chopped (for garnish)

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For the Lemon Cream Sauce:

1 tablespoon butter

2 cloves garlic, minced

½ cup heavy cream

¼ cup chicken broth

2 tablespoons fresh lemon juice

1 teaspoon lemon zest

Salt and pepper to taste

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Directions:

1. Prepare the Chicken: Pound each chicken breast to an even thickness and season with salt and pepper.

2. Bread the Chicken: Place flour in a shallow bowl, eggs in another, and a mixture of breadcrumbs, Parmesan cheese, garlic powder, and paprika in a third. Dredge each chicken breast in flour, then dip in beaten eggs, and coat with the breadcrumb mixture.

3. Cook the Chicken: In a large skillet, heat olive oil over medium heat. Fry each chicken breast for 3-4 minutes per side, until golden brown and crispy. Transfer to a paper towel-lined plate to drain excess oil.

4. Prepare the Lemon Cream Sauce: In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in heavy cream, chicken broth, lemon juice, and zest. Simmer for 3-4 minutes, seasoning with salt and pepper to taste.

5. Serve: Place the crispy chicken on plates and drizzle with lemon cream sauce. Garnish with chopped parsley.

Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 520 kcal | Servings: 4 servings