Instructions

• Pat the 2 boneless, skinless chicken breasts dry. Cut each breast in half lengthwise to make four thin cutlets. Season both sides evenly with 1 teaspoon kosher salt and ½ teaspoon ground black pepper.
• Place ¼ cup all-purpose flour in a wide bowl or plate. Dredge each cutlet in the flour, coating both sides, and shake off any excess.
• Heat a large nonstick skillet over medium heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter and heat until the butter melts and the pan is hot.
• Add the floured cutlets to the skillet in a single layer without overcrowding (cook in batches if necessary). Cook 3–4 minutes per side, until golden brown and cooked through (internal temperature 165°F / 74°C). Transfer cooked cutlets to a plate and tent loosely with foil.
• Reduce the heat to low. Add the remaining 4 tablespoons unsalted butter to the skillet. Once melted, add 6 cloves garlic (finely chopped) and cook, stirring, for 30–60 seconds until fragrant, taking care not to let the garlic brown.
• Stir in 2 tablespoons minced fresh parsley.
• Return the chicken to the skillet and spoon the garlic-butter sauce over the cutlets to warm and coat them, about 30–60 seconds.
• Remove from heat, sprinkle ¼ cup grated Parmesan cheese over the chicken, and serve immediately with lemon wedges, if desired.