Heat a cast iron skillet on medium-low heat for 5 minutes.
Briefly whisk together the egg and lemon juice, in a shallow bowl or plate large enough to dip chicken cutlets into.
In a separate shallow bowl or plate, combine the flour, zest, garlic and herbes de Provence.
Using tongs, take one cutlet at a time and dip into the egg mixture. Dredge immediately in the flour mixture and swirl a tablespoon of oil into your preheated skillet. Add the coated chicken cutlet to the hot skillet, before coating the next.
Cook each cutlet for 4-5 minutes per side, only flipping once golden brown on the first side. Careful not to let the oil smoke, and don't let the chicken blacken. Add a new tablespoon of oil before cooking more cutlets.
After each cutlet is cooked, remove to a wire rack placed over a rimmed baking sheet or onto a platter. Leave uncovered to maintain crisp while cooking the remaining cutlets.
