Set up a dredging station with three shallow bowls: one with flour, one with beaten eggs, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.

Coat the Chicken

Dredge each chicken breast in flour, then dip into the eggs, and finally coat in the panko and Parmesan mixture, pressing gently to adhere.

Cooking the Chicken

Heat the Pan

In a large skillet, heat 2 tablespoons of butter over medium heat until melted.

Cook the Chicken

Add the breaded chicken cutlets to the skillet and cook for about 4-5 minutes on each side or until golden brown and cooked through. Remove from the skillet and set aside.

Preparing the Lemon Butter Sauce

Make the Sauce

In the same skillet, add the remaining butter and minced garlic. Sauté until fragrant, about 1 minute.

Add Liquids

Pour in the lemon juice and chicken broth, scraping any bits off the bottom of the skillet. Bring to a simmer and allow to reduce for about 5 minutes.

Finish the Sauce

Stir in the chopped parsley and lemon zest. Season with salt and pepper to taste.

Combining and Serving

Combine Chicken and Sauce

Return the chicken cutlets to the skillet and spoon the sauce over the top. Cook for an additional 2 minutes to heat through.

Serve

Plate the chicken with the lemon butter sauce drizzled over it and garnish with additional parsley if desired.