Step 1

Take two cups of flour and season with salt and pepper. Season generously to ensure the taste transfers properly to the chicken.

Step 2

Make sure the chicken cutlets are dry before coating them in the flour. Then dip them in the egg after shaking off any excess flour.

Step 3

For an extra crispy coating dip the cutlets once more in the flour. This step can be skipped and the cutlets pan-fried with only one coating.

Step 4

Place vegetable oil in a skillet over medium heat before pan-frying the chicken cutlets for about 5 minutes or until they are golden brown on both sides.

Step 5

Once done, remove the chicken and transfer it to a plate or baking dish as you make the sauce in the skillet.

Step 6

Melt the butter in the skillet and add two tablespoons of flour, stirring for five minutes.

Step 7

Add lemon and chicken broth to the mixture and simmer for about 10 minutes until the sauce is thickened.

Step 8

When the sauce has reached the right consistency return the chicken to the skillet and continue simmering for a further 15 minutes until the chicken is cooked through.

Step 9

Serve the chicken with a garnish of your choice. Fresh parsley and lemon wedges are suggested.