About this recipe
Thin cutlets cook in minutes. That is the whole point. Garlic goes into the oil at the end so it stays fragrant instead of bitter.
If the cutlets are thicker than half an inch, butterfly or pound them first. Otherwise the outside overcooks before the center is done.
Serve with the broccoli right from the pan and a squeeze of lemon.
SEAR
Step 1
Pat cutlets dry. Season both sides with salt and pepper.
Step 2
Heat 1 tablespoon oil in a large skillet over medium-high. Sear cutlets 2 to 3 minutes per side until 165°F. Transfer to a plate.
VEGETABLES AND GARLIC
Step 3
Add remaining oil and broccoli. Cook, tossing, until tender-crisp and charred in spots, about 4 minutes. Add a splash of water and cover for 1 minute if the florets need help softening.
Step 4
Push broccoli aside. Add garlic and chili flakes if using; cook 30 to 45 seconds until fragrant.
FINISH
Step 5
Return chicken to the pan. Squeeze lemon over everything, toss once, and serve immediately.
Tips
Work in two batches if the skillet is crowded so the cutlets brown instead of steaming.
Slice garlic thin, not minced, so it toasts without burning in under a minute.
Swaps
BroccoliGreen beans
Same cook time; snap ends first.
Equipment
large skillet · meat thermometer
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