Instructions

• Slice each chicken breast horizontally to create two thinner cutlets (you will have four cutlets). Place each cutlet between plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin until uniform and about ½ inch thick.
• Zest both lemons with a fine grater or microplane, avoiding the bitter white pith; set the zest aside. If you want caramelized lemon slices, thinly slice the zested lemons and set the slices aside.
• Pat the cutlets dry with paper towels. Press the lemon zest onto both sides of each cutlet so the zest adheres. If the zest does not stick easily, squeeze a little lemon juice from one of the lemons onto the cutlets and then press the zest on.
• In a shallow dish, whisk together the flour (3 tablespoons), salt (½ to ¾ teaspoon), cracked black pepper (2½ teaspoons), and garlic powder (½ teaspoon) until evenly combined.
• Dredge each lemon-zested cutlet in the flour mixture, coating both sides. Shake off any excess flour.
• Heat 1 tablespoon olive oil in a large skillet over medium-high heat until the oil shimmers. Add the cutlets (work in batches if they crowd the pan) and cook about 4 minutes per side, until golden and cooked through (about 165°F internal temperature) — adjust time for thickness as needed.
• Transfer the cooked cutlets to a plate and let them rest 2–3 minutes. If using lemon slices, add them to the hot skillet after removing the chicken and cook briefly, about 1 minute per side, until lightly caramelized.
• Garnish the chicken with fresh parsley and serve immediately, with the caramelized lemon slices if you prepared them.