- 4
Ingredients
- 1 pound thin-sliced chicken cutlets
- Salt & freshly ground pepper
- 2 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup chicken broth
- 1/4 cup dry white wine
- 2 to 3 tablespoons fresh lemon juice (to taste)
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- 1 tabelspoon chopped fresh flat-leaf parsley
- Lemon wedges
Preparation
Step 1
Place the chicken cutlets between two sheets of plastic wrap. With a meat pounder or mallet, gently pound the slices to about a 1/4 inch thickness. Sprinkle the chicken generously with salt and pepper.
Put the eggs in a shallow bowl, season with salt & pepper, and beat until well blended. Spread the flour on a plate. Mix together the broth, wine, and lemon juice in a measuring cup or bowl.
Heat the oil with the butter in a large skillet over medium heat until sizzling. Dip only enough of the cutlets in the flour as will fit in the pan in a single layer, dip them in the egg, and add to the pan. Cook for 2 to 3 minutes per side, or until golden brown. Regulate the heat so that the butter does not burn. Transfer the chicken to a plate and keep it warm. Repeat with the remaining chicken.
When all of the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the bottom of the pan, until the sauce is slightly thickened. Stir in the parsley.
Return the chicken pieces to the skillet and turn them once or twice in the sauce. Serve immediately, with lemon wedges.