Chicken and Parmesan Cheese

1. Prep the chicken. Slice chicken breasts horizontally into 4 cutlets. Pound to an even thickness, about 1/2 inch. Season both sides with salt, pepper, and garlic powder.

   

2. Make the dredge. On a plate or shallow bowl, mix the flour, 1/4 cup of the grated Parmesan, and Italian seasoning.

3. Dredge. Press each cutlet into the flour mixture on both sides. Shake off excess. You want a thin, even coating, not a shag carpet.

4. Sear until golden. Heat a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the fat is shimmering and the butter is foamy (but not turning dark), add chicken in a single layer. Cook 3 to 4 minutes per side until golden and cooked through (165°F). Work in batches if needed. If the pan looks dry between batches, add a small splash more oil. Transfer to a plate.

   

5. Build the sauce. Reduce heat to medium. Add the remaining 1 tablespoon butter. Add garlic and cook 30 seconds, just until fragrant.

6. Deglaze. Pour in chicken broth and scrape up the browned bits. Simmer 2 to 3 minutes to reduce slightly. If it reduces too fast, just lower the heat and add a splash more broth.

7. Finish with lemon and Parmesan. Stir in lemon juice and Dijon (if using). Turn heat to low. Whisk in the remaining 1/4 cup Parmesan a little at a time until the sauce looks glossy. If the cheese starts to clump, pull the pan off the heat for a minute and whisk until smooth. Taste and adjust salt and pepper. If the sauce feels too thin, simmer a bit longer before adding any extra cheese.

   

8. Return chicken to the pan. Nestle the cutlets back into the sauce and spoon sauce over top. Warm for 1 to 2 minutes.

9. Serve. Sprinkle with parsley and add more Parmesan if you are feeling extra, which is always correct. Serve with lemon wedges.

   

Practical Tips and Variations

• Want it extra crispy? Use a mix of flour and Parmesan only for dredging and keep the heat at medium-high. Do not crowd the pan.
• Make it creamy. After the broth reduces, add 1/4 cup heavy cream, then the Parmesan. Keep the heat low so it stays smooth.
• Add greens. Stir a big handful of baby spinach into the sauce at the end until just wilted.
• Make it spicy. Add 1/4 teaspoon red pepper flakes with the garlic.
• No lemon? A tablespoon of white vinegar works in a pinch, but use a little less and add it slowly.
• Serving ideas. This is very good with pasta, rice, roasted broccoli, or a simple salad. And yes, bread for sauce-dragging is encouraged.