Description
Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Ingredients
Scale
- 3 Organic Boneless Skinless Chicken Breasts
- Olive oil
- 6 Tablespoons Organic Unsalted Butter, in 2 Tablespoon batches
- 1 Organic Lemon, juiced (at least 1/4 cup)
- 2-3 Cloves Organic Garlic, finely minced
- 2 /3 Cup White Wine
- 1/2 Cup Chicken Broth
- 3 to 4 Tablespoons Organic Parsley, minced
EGG WASH:
- 3 Organic Large Whole Eggs
- 2 Tablespoons Organic Whole Milk
- 2 Tablespoons Parmesan Cheese
- 2 Tablespoons Organic Parsley, finely chopped
- 1 teaspoon Sea Salt
- ½ teaspoon Black pepper
FLOUR DREDGE:
- 1/2 – 1 Cup Unbleached Flour (I use Bob Mills)
- 1 teaspoon Sea salt and 1/4 freshly ground pepper
Instructions
- Mix the flour with a little salt and pepper in a shallow dish.
- Beat the eggs with 2 tablespoons milk in another shallow dish.
- Add the parmesan cheese, parsley, salt and pepper to the flour.
- Heat 2 tablespoons of oil and 2 Tablespoons of butter in a large skillet over medium-high flame.
- Dredge both sides of the chicken cutlets in the seasoned flour using tongs. Then dip them in the egg wash to coat completely, letting the excess drip off.
- Add the chicken carefully to the hot pan and cook for 3-4 minutes on each side until golden. Turn and cook on the other side.
- Repeat until all the chicken is cooked, adding more oil and/or butter if needed.
TO MAKE THE SAUCE:
- Wipe the pan out with a paper towel and add 1 teaspoon of oil and 2 tablespoons of butter.
- Add the garlic and stir for 30 seconds or until fragrant.
- Add the wine and chicken stock. Bring to a boil, reduce heat and let simmer rapidly for a few minutes.
- Add the lemon juice – taste and adjust the seasonings with some more lemon or salt and pepper if necessary.
- Take the pan off the heat and add the remaining 2 Tablespoons of butter.
- Return the chicken to the pan and simmer very gently for about 4 minutes.
- Plate with some chopped parsley and the extra sauce on top.
Notes
- If you are using full chicken breasts (not thinly sliced tenderloins) slice the chicken in half lengthwise making 2 same sized pieces. If they are really thick make 3 cutlets. Put 1 or 2 chicken breasts inside a large Ziploc bag and pound the chicken breasts with a flat meat mallet, until they are thin. We are looking for THIN, about 1/4″. Turn the bag over and repeat.
What to serve with this:
Parmesan Garlic Noodles
Prosciutto Wrapped Asparagus with Garlic & Herb Cheese
