Recipe Index

Ingredients

• 2 large chicken breasts (, skinless boneless (8¾-10½ oz / 8-10oz each)
• 1/4 cup flour (, plain / all-purpose)
• 1 tsp cooking salt / kosher salt
• 1 tsp black pepper
• 2 large eggs
• 1 tbsp milk ( (any fat %)
• 3 tbsp extra virgin olive oil
• 1 lemon (, thinly sliced 1/8")
• 3 tbsp unsalted butter
• 2 tbsp flour (, plain / all-purpose)
• 2 cups chicken stock/broth (, low sodium)
• 1/3 cup Chardonnay or other dry white wine (Note 1)
• 1/2 tsp cooking salt / kosher salt (no pepper!)
• 1 tbsp finely chopped parsley (, for garnish (optional)

Method

1. Slice each chicken breast in half horizontally to make four thin steaks.
2. Whisk the eggs with the milk in a shallow bowl, and mix the 1/4 cup flour with the salt and black pepper on a plate.
3. Coat the chicken pieces in the seasoned flour and shake off the excess.
4. Heat the extra virgin olive oil in a large nonstick pan over medium-high heat, dip the floured chicken in the egg, let the excess drip off, and fry for 3 minutes until golden.
5. Turn the cutlets, lower the heat to medium, and cook for 4 minutes more until golden and cooked through, then move them to a plate.
6. Fry the lemon slices in the same pan for about a minute per side until they soften and brown, then set them aside and wipe the pan clean.
7. Melt the butter over medium heat, stir in the 2 tablespoons flour for 1 minute, and gradually whisk in the chicken stock so no lumps form.
8. Add the Chardonnay and the 1/2 teaspoon salt and simmer the sauce for 3 to 4 minutes until it turns syrupy.
9. Return the chicken and lemon slices to the pan, spoon the sauce generously over each piece, scatter parsley across the top, and serve.

Prep: 10 min · Cook: 15 min · Total: 25 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data