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1
Before you begin, make sure your chicken cutlets are pounded thinly (place chicken piece between two sheets of wax paper and pound with a meat mallet).
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2
In a bowl, combine 2 Tbsp flour,Parmesan, egg, minced parlsey, salt, pepper, nutmeg, and milk using a whisk.
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3
Set some additional flour in a wide dish and dip each cutlet into the flour just to coat both sides lightly.
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4
Heat a large skillet over medium-low heat and melt 4 Tbsp butter in the pan.
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5
While the butter is melting, dip each floured cutlet into the milk mixture and add to the skillet.
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6
Cook cutlets until golden and tender on each side- about 3-5 minutes per side or until chicken is cooked all the way through.
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7
Just before they are done cooking, top each piece with a slice of cheese and let melt.
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8
Remve cutlets to a platter and keep warm.
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9
Heat remaining 2 Tbsp butter in the same pan until darkened.
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10
While the butter is heating, cut the lemon in half.
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11
Squeeze half of the lemon and add the juice to the skillet.
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12
Stir and drizzle lemon butter over the cutlets as desired to taste- this will be very thin.
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13
Garnish each plate with a sprig of parsley.
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14
Slice remaining 1/2 lemon into thin slices and place on top of cutlets cutlets as a garnish.
