This is a recipe that every cook should know. It is simple, quick, and almost universally popular. I leave the chicken in the pan while I make the pan sauce because I like the silky texture the flour-dredged cutlets develop when simmered in the lemony sauce. Some cooks prefer to cook the chicken through and transfer it to a platter before making the sauce and pouring it over the chicken so the crust remains slightly crisp.
— Susan Volland
Excerpted from Searing Inspiration: Fast, Adaptable Entrées and Fresh Pan Sauces by Susan Volland, published by W. W. Norton & Company. © 2018 by Susan Volland. Photography © 2018 by Angie Norwood Browne.