Lemon Garlic Chicken

Method8 steps

1. 1

   Step 1: Zest and juice one lemon into a large bowl; reserve the other lemon for serving. Whisk in ¼ cup olive oil, the minced garlic (5 large), Italian seasoning (1½ teaspoons), optional red pepper flakes (½ teaspoon) and ¼ cup chopped parsley.

   Uses Zest and juice of 1 lemon · ¼ cup extra virgin olive oil for the marinade · 5 large garlic cloves, minced · 1½ teaspoons Italian seasoning · ½ teaspoon red pepper flakes, optional · ¼ cup chopped Italian parsley for the marinade

2. 2

   Step 2: Slice each chicken breast (2 pounds) horizontally into two thin cutlets. If needed, cover the cutlets with plastic wrap and gently pound them to an even thickness.

   Uses 2 pounds boneless skinless chicken breasts (about 4 large breasts)

3. 3

   Step 3: Pat the cutlets from step 2 dry, season both sides with kosher salt and black pepper, then coat them in the marinade from step 1. Cover and refrigerate for 30 minutes; they may stay in this marinade for up to 2 hours.

   Refrigerate marinated cutlets for 30 minutes · 30 minUses Thin raw chicken cutlets · Lemon, garlic, oil and herb marinade · Kosher salt, to season the cutlets · Black pepper, to season the cutlets

4. 4

   Step 4: When ready to cook, heat the 2 tablespoons pan oil in a large skillet over medium heat until shimmering. Lift enough cutlets from the refrigerated marinade for one uncrowded batch; keep the rest refrigerated. Fry this first batch for about 4 minutes on the first side, then turn it in step 5.

   First chicken batch: first side · 4 minUses Enough marinated cutlets for one uncrowded batch · 2 tablespoons extra virgin olive oil for pan-frying

5. 5

   Step 5: Turn the chicken in the oil from step 4 and fry the second side for about 4 minutes. Check the thickest part of each cutlet with a food thermometer and continue cooking as needed until it reaches 74°C (165°F). Lift the fully cooked cutlets onto a clean plate, leaving the pan oil in the skillet.

   First chicken batch: second side · 4 minUses First chicken batch and pan oil

6. 6

   Step 6: Repeat steps 4 and 5 for the remaining cutlets, using the same skillet and remaining pan oil. Keep each raw batch refrigerated until it is ready to cook. Turn each batch after about 4 minutes, check again after about 4 minutes on its second side, and continue as needed to reach 74°C (165°F). Collect the fully cooked cutlets on the clean plate from step 5. Discard the used raw-chicken marinade.

   Uses Remaining marinated cutlets, as needed for the subsequent batches · Fully cooked cutlets lifted out of the pan · Pan oil retained after lifting the first cooked batch

7. 7

   Step 7: Let all the cooked cutlets collected in step 6 rest for 5 minutes. During the rest, slice the reserved lemon for serving.

   Rest cooked chicken for 5 minutes · 5 minUses All fully cooked cutlets collected on the clean plate, excluding the pan oil · Reserved 1 lemon, sliced to serve

8. 8

   Step 8: Serve the rested chicken and sliced lemon from step 7, garnished with the additional chopped parsley.

   Uses Rested chicken and sliced serving lemon · More chopped Italian parsley, to garnish