Ingredients
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4 Chicken breastsboneless and skinless, cut in half lengthwise
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1/4 cup Vegetable Oil
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4 tablespoons Flour
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3 Eggs
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1 teaspoon Salt
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1/2 teaspoon Black Pepper
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1 Lemonsliced
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1 cup Chicken Broth
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1/2 cup Dry White Wine
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1 tablespoon Lemon Juice
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2 tablespoons Unsalted Butter
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2 tablespoons Parsleychopped
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2 tablespoons Milk
Directions
Steps
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1
Done
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Place the flour, salt and pepper in a bowl. Mix until combined. Place the eggs and milk in a small bowl and whisk until smooth. |
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2
Done
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Heat the olive oil in a large pan over medium high heat. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture. Add chicken to the skillet, cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. |
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3
Done
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Add the lemon slices. Cook for 2-3 minutes or until lemon slices have browned. Remove the lemon slices from the pan. Add the unsalted butter to the pan, and cook until melted. Add the flour and cook for one minute, stirring constantly. Whisk in the wine, broth, lemon juice, and season with salt and pepper. Simmer until slightly reduced, about 2 minutes. |
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4
Done
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Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving. |
