- 4
Ingredients
- 4 skinless, boneless chicken breasts
- approx. 1 c. all-purpose flour, for dredging
- 2 large eggs
- 2 tbsp. water
- 1/4 c. extra-virgin olive oil
- 1/2 lemon, cut into thin rounds
- 1 c. dry white wine such as pinot grigio
- 2 c. chicken broth
- 1/2-1 lemon, juiced
- 2 tbsp. unsalted butter
- salt and fresh ground pepper, to taste
- 1/4 c. chopped flat leaf parsley
Preparation
Step 1
Place chicken breasts on cutting board and slice in half horizontally. Place plastic wrap over chicken slices and pound with a flat mallet, until they are 1/4-inch thick.
Put some flour (about 1 cup) in a shallow platter and season with a generous amount of salt and pepper; mix to distribute. In a wide bowl, beat the eggs with 2 Tbsp. water to make an egg wash.
Heat the oil over medium heat in a large skillet.
When the oil is nice and hot, add the cutlets and fry for about 2 minutes on each side until golden, turning once. Remove the chicken to a platter and cover to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
Roll the better in some flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate the butter and dissolve the flour. Reduce the heat to low and return the chicken to the pan. Place the lemon slices on top of the cutlets. Simmer gently for 4 to 5 minutes to heat chicken. Season with salt and pepper and chopped parsley.