- 2 chicken breasts
- 1 tablespoon flour
- Olive oil
- 1/2 lemon
- Salt & pepper
Place the chicken breasts between two sheets of parchment paper or saran wrap.
Pound the cutlets with a heavy pan until they are about 1/4 inch thick.
Season both sides of the cutlets with salt, pepper, and a small amount of flour.
Coat the surface of a skillet with olive oil and put on medium to high heat.
Cook each chicken breast for 2-3 minutes on each side.
The skin should start to crisp up and brown but the inside should be tender and juicy.
Serve over a a simple arugula salad (see above).