Cut the chicken breasts in half horizontally to make them chicken cutlets. If needed, pound on a cutting board to make the chicken cutlets very thin so they cook through.

Grab three medium-sized bowls. In the first bowl, whisk together the flour, pepper and salt until well blended.

In the second bowl, whisk the two eggs together and set aside.

In the third bowl, stir together the Italian breadcrumbs, shredded and grated parmesan cheeses, and lemon zest and set aside.

Grab one chicken cutlet and first coat with flour, then the eggs, and then the breadcrumb mixture. Complete until all chicken cutlets are coated evenly.

Heat a large skillet on medium-high heat with extra virgin olive oil. Once ready, add the chicken and fry on both sides until cooked through and golden.

Melt butter in a medium saucepan over medium high heat.

Stir in the minced garlic and simmer for 1 to 2 minutes.

Pour in the lemon juice, chicken broth and heavy cream and continue stirring.

Simmer the sauce for 5 minutes until it slightly thickens while stirring continuously (sometimes it takes 5-7 minutes). Add the desired amount of salt & pepper (I don’t always add salt & pepper).

Plate each chicken dish and pour lemon butter sauce over the top and serve. Enjoy!