A delightful twist on a classic dish, this Creamy Lemon Herb Chicken Scaloppine is perfect for a weeknight dinner or a special occasion.
Pound the chicken cutlets to an even thickness of about 1/4 inch.
Use a plastic wrap to cover the chicken while pounding to avoid mess.
Season the chicken with salt, pepper, and garlic powder.
Ensure even seasoning for consistent flavor.
Whisk together the eggs and milk in a bowl.
Beat until the mixture is smooth and well combined.
Dredge the chicken in flour, then dip into the egg mixture, ensuring it's fully coated.
Shake off excess flour before dipping into the egg mixture.
Heat butter and olive oil in a skillet over medium heat. Cook the chicken until golden brown on both sides.
Cook in batches if necessary to avoid overcrowding the pan.
In a saucepan, combine heavy cream, Parmesan cheese, and lemon juice. Simmer until thickened.
Stir constantly to prevent the sauce from curdling.
Serve the chicken topped with the lemon cream sauce and garnished with parsley.
Serve immediately for the best flavor and texture.
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