Pan-Roasted Chicken Paillard
"At the Lambs Club in New York, chef Geoffrey Zakarian dusts the chicken with flour and lets it cook skin side down--keys to a juicy cutlet under a super thin, crackly layer of skin. If you can find boneless, skin-on chicken breasts, they'll save you a step...."
INGREDIENTS
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2 8-ounce skin-on bone-in chicken breasts
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Kosher salt and freshly ground black pepper
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Wondra flour or all-purpose flour (for dusting)
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3 tablespoons unsalted butter
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1 lemon, halved
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