Golden Pan-Seared Garlic Herb Chicken Medallions

Pat the chicken cutlets completely dry with paper towels to ensure a superior sear.

💡 Tip: Dry meat browns significantly faster than damp meat.

In a small ramekin, combine the salt, pepper, paprika, and oregano, then coat the chicken evenly on both sides.

💡 Tip: Using a spice blend beforehand prevents clumping in the pan.

Heat the butter in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until it begins to froth.

💡 Tip: Watch for the butter to turn a light hazelnut color for a richer base flavor.

Place the cutlets in the skillet and sear for 4 minutes per side; add the minced garlic during the final 90 seconds of cooking to avoid burning.

💡 Tip: Avoid overcrowding the pan to maintain a high temperature for proper browning.

Remove from heat, garnish with fresh parsley, and allow the meat to rest for 3 minutes before serving.

💡 Tip: Resting allows the internal juices to redistribute throughout the cutlet.