Step 1

Slice chicken breasts in half lengthwise and pound lightly between sheets of plastic to create even thin cutlets.

Step 2

For extra tender chicken, brine for 15 minutes in salt water (fill a large bowl with barely warm water add 2 or 3 large tablespoons salt and stir to dissolve). Remove, rinse with cold water, dry with paper towels, and then continue with the recipe.

Step 3

Season flour with salt. Dredge the chicken cutlets in the flour, shaking off any excess.

Step 4

Heat the oil with half of the butter in a large skillet over medium heat.

Step 5

When hot add the flour dredged chicken breasts in batches (if necessary) and one layer and cook for 1-2 minutes on each side. Season with a little salt and pepper when you turn the chicken cutlets. When cooked, remove to a plate.

Step 6

Reduce the heat a little and add the remaining butter, lemon juice, lemon zest and water to the pan.

Step 7

Bring to a simmer, stirring well, scraping up the pan crusty bits.

Step 8

Return chicken to the pan, turning to coat. Cook for two or three minutes until heat through and the sauce has thickened slightly.

Step 9

Serve with extra lemon slices and finely chopped parsley.