Ingredients
  • 4 boneless, skinless chicken cutlets (2 breasts), 1 to 1 1/2 pounds
  • Salt and freshly ground black pepper
  • 1 cup (approximately) flour or cornmeal for dredging
  • Oil or clarified butter to a depth of 1/8 inch in a 12-inch skillet (about 1 cup)
  • 1 to 2 tablespoons butter, optional
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons minced parsley
Steps
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