Rince, clean, and pat dry chicken breasts.
Remove and trim off any excess fat. Place chicken breast on cutting board, hold it flat with the palm of your hand your non-knife hand. Using a sharp chief's boning or fillet knife, carefully slice chicken breast horizontally into two even pieces. Repeat for each chicken breast.
Once all breasts have been fillet salt and pepper them to taste and set aside.
Prepare a paper plate, plate or pie plate, and fill with flour and set aside.
Heat a medium to large-sized skillet over medium heat and add butter and melt.
When butter is foaming add minced garlic and saute until a light golden color.
Once garlic has sauteed and is golden in color add fresh lemon juice to the skillet
Pour milk into a small to medium-sized mixing bowl. One at a time, dip a chicken fillet into milk. This is so the flour has something to stick to.
Coat fillet chicken breasts with flour, one at a time, and add to skillet. Saute first side until it is a golden brown, then turn and saute other side until also golden brown.
Once boths sides of chicken have browned and chicken is cooked, remove from heat, sprinkle with cilantro and allow to rest and cool on cookie rack.
Chicken breast can be served whole or sliced and added to creamy pasta.