2 pounds boneless, skinless chicken breasts
2⅓ teaspoons plus 1½ teaspoons salt
1⅛ teaspoons plus ¾ teaspoon ground black pepper
1 cup milk
¾ cup lemon juice
2 tablespoons minced garlic
1 cup grated Parmesan cheese, firmly packed
½ cup all-purpose flour
6 tablespoons salted butter
3 tablespoons olive oil
Chopped chives for garnish
1. Wash and thoroughly pat the chicken dry.
2. Butterfly or pound the breasts so they are ¼- to ½-inch thick, and then season both sides with ⅛ teaspoon of the salt and a pinch of the ground black pepper, for a total of ¼ teaspoon salt and ⅛ teaspoon pepper.
3. In a medium mixing bowl, whisk together the eggs, milk, ½ cup of the lemon juice, garlic, 1¼ teaspoons of the salt, and ½ teaspoon of the black pepper. Set the bowl aside.
4. In another mixing bowl, whisk together the Parmesan cheese, flour, the remaining 2⅛ teaspoons of salt, and the remaining 1¼ teaspoons of black pepper. Set this bowl aside too.
5. Melt the butter with the oil in a large, heavy skillet over medium heat.
6. Dip the chicken in the dry ingredients, coating it on both sides, then in the wet ingredients, then again in the dry ingredients. A thick coating will be evident on the breasts.
7. When the butter's foaming has subsided, sauté the chicken in batches, 3 to 4 minutes per side, until both sides are golden brown. Transfer the finished pieces to a warm serving platter.
8. When you are finished sautéing the chicken, deglaze the pan with the remaining ¼ cup lemon juice. Swirl the mixture together, and pour the lemon-butter sauce over the top of the breasts. Garnish with the chopped chives and serve.