Ingredients:

  • 4 (6 oz) thin-sliced chicken breast cutlets
  • 1/2 tsp fine sea salt
  • 1/4 tsp cracked black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp fresh lemon zest
  • 3 cloves garlic, minced
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of parchment paper and use a meat mallet to pound the thickest parts until the entire piece is a uniform 1/2 inch thickness.
  2. Sprinkle both sides of the cutlets with salt, pepper, and garlic powder, pressing the spices into the meat with your palms.
  3. Add 1 tbsp of olive oil to a 12-inch skillet over medium-high heat until the oil shimmers.
  4. Place cutlets in the pan and cook for 3-4 minutes per side without moving them, until a mahogany-colored crust forms and internal temperature reaches 165°F.
  5. Remove chicken to a plate and let it rest.
  6. Lower heat to medium, add the remaining 1 tbsp of olive oil, and sauté minced garlic for 30-60 seconds until fragrant.
  7. Pour in lemon juice and zest, scraping the bottom of the pan to release the browned bits.
  8. Return chicken to the pan for 1 minute, spooning the lemon glaze over the top, and garnish with fresh parsley.