Step 1

Squeeze the lemon and mix the unfiltered juice with 1 1/2 cups of water.

Step 2

Cover the chicken slices with parchment paper and pound them with a meat tenderizer to avoid breaking the fibers. Bread them and shake off any excess bread crumbs.

Step 3

Heat 4 Tbsp. oil over low heat in a large pan. Add the chicken and raise the heat to brown them for a few minutes on each side. Season with salt. Add the lemon juice-water mixture to the pan and sprinkle with Parmigiano Reggiano; cover and cook over low heat for 15 minutes. As soon as the sauce begins to thicken and become creamy, remove the chicken from the heat and serve with lemon.