Description
Thinly sliced chicken breasts are floured and dipped in egg before being sautéed with a lemon-butter and white wine sauce.
Ingredients
Scale
Chicken and Sauce
- 3 boneless skinless chicken breasts, sliced into thin cutlets
- Olive oil, for cooking
- 6 tablespoons unsalted butter, divided
- 1 lemon, juiced, about 1/4 cup
- 2–3 cloves garlic, minced
- 2/3 cup dry white wine
- 1/2 cup chicken broth
- 3–4 tablespoons parsley, minced
Egg Wash
- 3 large eggs
- 2 tablespoons milk
Flour Dredge
- 1/2 to 1 cup all-purpose flour
- 2 tablespoons Parmesan cheese
- 2 tablespoons parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- In a shallow dish, combine the flour, Parmesan cheese, parsley, salt, and pepper.
- In a second shallow dish, whisk together the eggs and milk.
- 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:
- If there are burnt bits or excess cooked egg in the pan, carefully wipe them out. Leave any golden browned bits for the sauce.
- 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. Turn the bag over and repeat. We are looking for about 1/4 inch thickness.
- Use a dry white wine such as Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid sweet wine.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Dessert
- Cuisine: American, Italian
