• Slice the chicken breasts horizontally to create thin cutlets. Pound lightly if needed for even thickness.
• Season both sides generously with salt and freshly ground black pepper, massaging the seasoning into the meat.
• Lightly dredge the chicken in flour on both sides, pressing gently. Shake off any excess flour.
• Heat a pan over medium-high heat. Add the olive oil and butter.
• Once the butter has melted and is sizzling, add the chicken cutlets.
• Cook for 3–4 minutes per side until golden and cooked through.
• While the pan is still hot, pour in the liquid to deglaze, scraping up the browned bits from the bottom.
• Let the sauce bubble for about 2 minutes, then add the lemon juice.
• Finish with parsley or lemon zest if desired. Serve immediately.