Start by placing your chicken breasts between two sheets of plastic wrap or wax paper. With a meat mallet or rolling pin, gently pound the chicken until it’s about 1/2 inch thick.

Once your chicken is prepped, season both sides with salt and pepper. Set up a breading station: place the flour in a shallow dish, beat the eggs in another, and put the breadcrumbs in a third.

First, coat each chicken breast in flour, then dip into the eggs, and finally cover with breadcrumbs.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through.

Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat and add the butter, letting it melt before adding the lemon juice and zest.

Allow the sauce to simmer for about 2-3 minutes until it thickens slightly.

Return the chicken to the skillet, allowing it to bask in the sauce for 1-2 minutes, spooning some of the sauce over each breast.

Transfer your creation to a platter, garnish with chopped fresh parsley if desired, and serve warm.

Enjoy this vibrant dish with a side salad or some steamed vegetables!