A delightful twist on the classic Chicken Francese, featuring a zesty lemon and herb flavor profile.
Flatten the chicken breasts to an even thickness of about 1/4 inch.
Use a meat mallet or rolling pin to ensure even thickness for uniform cooking.
Combine the flour, half the salt, and half the pepper in a shallow bowl.
Mix thoroughly to evenly distribute the seasoning.
In another bowl, whisk together the eggs, half the lemon juice, parmesan cheese, parsley, tarragon, garlic powder, and the remaining salt and pepper.
Ensure the egg mixture is well blended for consistent coating.
Heat the olive oil and butter in a skillet over medium-high heat.
Wait until the butter is fully melted and starts to bubble before adding the chicken.
Dredge each chicken breast in the flour mixture, then dip in the egg mixture, allowing excess to drip off.
Ensure each piece is evenly coated for a crispy texture.
Place the coated chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
Avoid overcrowding the skillet to ensure even cooking.
Squeeze the remaining lemon juice over the chicken and cook for an additional 2 minutes.
This step enhances the tangy flavor of the dish.
Transfer the chicken to a serving platter and garnish with chopped parsley.
Serve immediately for the best flavor and texture.
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