Step 1

Pat the breasts dry and cut them in half lengthwise to form 2 thinner cutlets. Season the chicken well with salt and pepper.

Step 2

Place the all-purpose flour in a wide bowl. Coat the chicken in flour and shake off any excess.

Step 3

Heat the olive oil and 2 tablespoons of unsalted butter in a large nonstick skillet over medium heat.

Step 4

Once hot, add in the chicken and cook on both sides for 3-4 minutes, or until the chicken is golden brown and cooked through. Remove from the skillet and set aside.

Step 5

Turn the heat to low and add the remaining 4 tablespoons of unsalted butter to the skillet. Once melted, stir in the garlic and cook for 30-60 seconds until fragrant. Add in the parsley and stir to combine.

Step 6

Return the chicken to the pan and spoon the sauce over the top.

Step 7

Remove from the heat and top with Parmesan cheese. Serve with lemon wedges.