Ingredients
2 boneless chicken breasts
½ cup all-purpose flour
2 large eggs
50 ml milk
Salt, to taste
Pepper, to taste
30 g unsalted butter
50 ml lemon juice
60 ml chicken broth
Fresh parsley, for garnish
Method
Pound the chicken breasts to an even thickness using a meat mallet. This will help them cook evenly.
Combine the flour, salt, and pepper in a shallow dish.
In another bowl, whisk together the eggs and milk.
Dredge each chicken breast in the flour mixture, then dip in the egg mixture. Ensure they are fully coated.
Melt the butter in a frying pan over medium heat. Cook the chicken for about 4-5 minutes on each side until golden brown. Remove from the pan. Add lemon juice and chicken broth to the pan, stirring well. Pour the sauce over the chicken and serve with fresh parsley.
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