It might be unabashedly old-school, but chicken Francese is hard to beat. In this recipe from Jasmine Smith, thinly pounded chicken breasts are dredged in flour, eggs, and Parmesan cheese ...

1 1/2 tsp. Slice half of the lemon into thin (⅛-inch) rounds; reserve the other half. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place each cutlet under plastic wrap ...