Chicken Piccata with Lemon Sauce

Using a sharp knife, cut each chicken fillet crosswise into two thin slices.

Get two pieces of parchment paper. Spray a little oil on the parchment paper. Place the chicken fillet on one piece. Put the second paper on the chicken. Using a meat mallet, pound several times on the chicken until it becomes a bit thin.

In a small bowl, put chicken spices, pepper, and salt. Mix the spices to combine.

Get three deep plates.

In the first plate, put the flour. Add one-third of the spice mixture. Using a fork, mix the flour with the spices.

In the second plate, put the egg. Add one-third of the spice mixture. Using a fork, mix the egg to combine.

In the third plate, put the breadcrumbs. Add the remaining spice mixture. Using a fork, mix the breadcrumbs to combine.

In a wide skillet, put the butter and oil. Place the skillet over medium heat until the butter melts and heats well.

Dip the fillet in the egg and turn to coat completely. Remove from egg and place in flour. Turn the fillet in flour to coat completely, then dip again in egg and turn to coat. Transfer to breadcrumbs and turn with light pressure to adhere well. Repeat coating for the remaining fillets in the same way.

Place the chicken fillet directly in the skillet. Wait for a few minutes until the bottom becomes golden. Using tongs, flip the fillet to the other side and wait until it becomes golden and fully cooked. Remove the chicken fillet from the skillet and place in a serving dish. Keep it warm.

To the same skillet, add lemon juice. Using a wooden spoon, stir the lemon juice until it boils, then add lemon slices, lemon zest, and broth. Let the sauce boil for 5 minutes until it thickens.

Pour the lemon sauce and lemon slices over the chicken fillets and serve.