- 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
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