Chicken Scaloppine with Lemon

Method

1. Slice the chicken breast into cutlets of even thickness.
2. Gently pound each cutlet with a meat mallet until thin and tender, being careful not to tear the meat.
3. Dredge each cutlet in flour, shaking off excess.
4. In a large pan over high heat, melt the butter.
5. Place the floured cutlets in the pan and cook until the edges turn white, about 1 to 1.5 minutes.
6. Flip the cutlets and season with salt and pepper.
7. Pour in the white wine and let it deglaze over high heat, allowing the alcohol to evaporate. If needed, cover briefly to build heat.
8. Squeeze half a lemon and add the juice along with chopped parsley in the last moments of cooking.
9. Stir gently to create a creamy sauce. If the sauce is too thick, add a splash of water. Serve immediately.