Ingredients:

  • 2 large boneless, skinless chicken breasts (approx. 1 lb / 450g)
  • 0.5 cup (65g) all-purpose flour
  • 2 tbsp avocado oil
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp dried oregano
  • 0.5 cup chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh parsley

Instructions:

  1. Place the chicken breasts between two sheets of plastic wrap. Use the flat side of a meat mallet to gently pound them until they are an even 1/2-inch thick. If the breasts are very large, slice them in half horizontally before pounding to create cutlets.
  2. In a shallow bowl, whisk together the flour, kosher salt, black pepper, garlic powder, smoked paprika, and dried oregano.
  3. Pat the chicken completely dry with paper towels to ensure a crispy crust. Press each side of the chicken into the flour mixture, shaking off any excess. The coating should be thin and translucent.
  4. Heat the oil and butter in a 12-inch heavy-bottomed skillet over medium-high heat until the butter is foaming. Add the chicken to the pan (do not overcrowd).
  5. Cook for 3-4 minutes per side until the exterior is golden brown and the internal temperature reaches 165°F (74°C). Remove chicken to a plate.
  6. Deglaze the pan by adding chicken broth and lemon juice, scraping up the brown bits (fond). Simmer for 2 minutes until slightly reduced. Stir in fresh parsley and pour over the chicken cutlets.