Take two cups of flour and season with salt and pepper. Season generously to ensure the taste transfers properly to the chicken.

Make sure the chicken cutlets are dry before coating them in the flour. Then dip them in the egg after shaking off any excess flour.

For an extra crispy coating dip the cutlets once more in the flour. This step can be skipped and the cutlets pan-fried with only one coating.

Place vegetable oil in a skillet over medium heat before pan-frying the chicken cutlets for about 5 minutes or until they are golden brown on both sides.

Once done, remove the chicken and transfer it to a plate or baking dish as you make the sauce in the skillet.

Melt the butter in the skillet and add two tablespoons of flour, stirring for five minutes.

Add lemon and chicken broth to the mixture and simmer for about 10 minutes until the sauce is thickened.

When the sauce has reached the right consistency return the chicken to the skillet and continue simmering for a further 15 minutes until the chicken is cooked through.

Serve the chicken with a garnish of your choice. Fresh parsley and lemon wedges are suggested.