1 lb boneless skinless chicken breasts
2 large eggs, beaten
1 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1/3 cup olive oil
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Pound chicken breasts with a meat mallet to ¼ inch thickness; slice into cutlets 1 ½ inch wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat 2 tablespoons oil over medium heat. Brown the chicken in batches, adding oil as needed, until golden brown, about 2-3 minutes per side. Remove; drain on paper towels.
For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.
From prep to table 40 minutes