Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
3 Organic Boneless Skinless Chicken Breasts
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
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
1 cup Unbleached Flour (I use Bob Mills)
1 teaspoon sea salt and 1/4 freshly ground pepper
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, 1/8 – 1/4″. Turn the bag over once or twice and continue to pound until they are very thin. Cut each piece in halves or thirds. Repeat until done.
Put some flour in a shallow platter or plate and season with salt and pepper; mix with a fork to distribute evenly.
In a separate bowl, beat the eggs with 2 tablespoons milk and 1 tablespoon water to make an egg wash. Add the parmesan cheese, parsley, salt and pepper.
Heat 2 tablespoons of oil over medium-high flame in a large skillet until shimmering. Add 2 tablespoons of butter.
Pick up each breast with tongs and dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off.
When the butter is sizzling, add 2 or 3 breasts (depending on size) and fry for 3-4 minutes on each side until golden, turning once (again depending on thickness and size). Transfer the chicken cutlets to a platter lined with paper towels to keep warm and repeat until done.
When all the chicken is cooked, wipe out the pan with a paper towel and return to the stove.
Add 1 teaspoon of oil and 2 tablespoons of butter. When the butter has melted 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 and stir slightly thickened. Taste and adjust the seasonings with lemon, salt and pepper if necessary; it should be quite lemony and not too salty.
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. Turn the cutlets over, cook another minute.
Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.