Prep the chicken: Pound the chicken to an even thickness (about 1/4 inch). Season generously with salt and pepper. If using a dredge, lightly coat each piece in flour or starch and shake off the excess.

Sear the chicken: Heat a wide skillet over medium-high heat with a light sheen of olive oil. When the pan is hot, add the chicken in a single layer. Sear for 2–3 minutes per side until golden brown and cooked through. Remove to a warm plate and let rest briefly.

Build the sauce: In the same skillet, add the butter. When it foams, add the sage leaves and minced garlic. Sauté for 30–45 seconds until fragrant, watching closely so the garlic doesn’t burn.

Deglaze: Pour in the white wine or chicken broth, scraping up the browned bits with a wooden spoon. Simmer until the sauce thickens slightly and reduces by about half (2–3 minutes).

Combine: Return the chicken to the pan. Spoon the sauce over the cutlets and cook for 1–2 minutes more to reheat and meld flavors. Finish with lemon juice and a pinch more salt and pepper if needed.

Serve: Transfer to plates, spoon additional sauce over the top, and sprinkle with chopped parsley and lemon zest for a bright, aromatic finish.