Ingredients

• 4 boneless, skinless chicken breasts (pounded to 1/4-inch thickness)
• 1 cup all-purpose flour
• 2 large eggs, beaten
• 1 1/2 cups breadcrumbs (Panko or Italian-style)
• 1/2 cup grated Parmesan cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried parsley (optional)
• Salt and pepper to taste
• 1/4 cup olive oil (or as needed for frying)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1/4 cup honey
• 2 tbsp unsalted butter
• 1 tsp cornstarch mixed with 2 tsp water (slurry)
• Salt to taste
• Optional garnish: lemon slices and fresh parsley

Instructions

1. Prepare the Chicken: Season the chicken with salt and pepper on both sides.

2. Place the flour, beaten eggs, and breadcrumbs in separate shallow dishes.

3. Mix Parmesan cheese, garlic powder, onion powder, and parsley into the breadcrumbs.

4. Dredge each chicken breast in flour, dip in egg, and coat thoroughly in the breadcrumb mixture.

5. Cook the Chicken: Heat olive oil in a large skillet over medium heat.

6. Cook the chicken for 3-4 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F/74°C). Set aside on a plate lined with paper towels.

7. Prepare the Lemon Glaze: In a small saucepan, combine lemon juice, honey, and butter. Heat over medium heat until the butter melts and the mixture starts to simmer.

8. Add the cornstarch slurry and whisk until the sauce thickens, about 1-2 minutes. Season with salt to taste.

9. Assemble the Dish: Drizzle the lemon glaze over the cooked chicken scaloppine.

10. Garnish with lemon slices and fresh parsley if desired.

11. Serve: