1-Prepare the marinade by zesting and juicing one lemon into a large bowl. Add 1/4 cup olive oil, 5 crushed or minced garlic cloves, 1 1/2 teaspoons Italian seasoning, 1/2 teaspoon red pepper flakes (if using), and 1/4 cup chopped Italian parsley. Whisk until combined.

2-Slice the chicken breasts horizontally into two thin cutlets each. Pound with a kitchen mallet as needed to flatten for even cooking.

3-Pat chicken dry and season both sides with kosher salt and black pepper.

4-Coat the chicken pieces thoroughly with the marinade. Cover and refrigerate for 30 minutes up to 2 hours to avoid toughening.

5-Heat 2 tablespoons olive oil in a large cast iron skillet over medium heat until shimmering.

6-Sear the chicken cutlets for approximately 4 minutes per side until golden brown and juices run clear. Cook in batches if necessary.

7-Remove chicken when its internal temperature reaches 160°F, then tent with foil and let rest for 5 minutes to reach 165°F.

8-Garnish with additional chopped parsley and lemon slices before serving.