Instructions

• Pat the 2 boneless, skinless chicken breasts dry and cut each breast in half lengthwise to make 4 thinner cutlets.
• Evenly season both sides of the cutlets with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
• Put ¼ cup all-purpose flour in a wide bowl. Dredge each cutlet in the flour, shaking off any excess.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter; heat until the butter is melted and the pan is hot.
• Add the floured cutlets in a single layer (work in batches if needed). Cook 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F or no pink in the center). Transfer the cooked cutlets to a plate and tent loosely with foil.
• Reduce the heat to low. Add the remaining 4 tablespoons unsalted butter to the skillet and let it melt.
• Stir in 6 cloves finely chopped garlic and cook 30–60 seconds, stirring constantly, until fragrant (do not let the garlic brown).
• Add 2 tablespoons minced fresh parsley and stir to combine with the garlic-butter sauce.
• Return the chicken cutlets to the skillet and spoon the garlic-butter sauce over them for about 30 seconds to reheat and coat.
• Remove the skillet from the heat and sprinkle ¼ cup grated Parmesan cheese evenly over the chicken.
• Serve immediately, with lemon wedges on the side if desired.