slightly crispy chicken smothered in a rich, tangy lemon sauce and served over pasta with lots of parmesan
You want your chicken breasts thin for this recipe so that you can really taste the crispy battered exterior in every bite. Typically when butterflying chicken, you’ll slice into it and open it like a book so that you have a large, thin piece of chicken. For this, you want to actually cut the breast into two pieces. You can ask your butcher to butterfly and cut the chicken for you.
To Butterfly the Chicken: Place each chicken breast flat on a cutting board. Using a sharp knife, position the knife flat to the cutting board and carefully slice horizontally into the chicken. Keep stroking your knife through until the chicken splits in half, resulting in two thinner chicken breasts.