Ingredients
For the Chicken
- 4 boneless skinless chicken breasts (thin cut)
- 1/3 cup all-purpose flour
- 1 1/4 teaspoons salt
- 1/2 teaspoon pepper
- 2 eggs
- 2 tablespoons milk
- 1/4 cup olive oil
- 4 tablespoons butter (divided use)
For the Sauce
- 1 lemon (thinly sliced)
- 1 tablespoon all-purpose flour
- 1/2 cup white wine
- 3/4 cup chicken broth
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 2 tablespoons chopped parsley
Instructions
- Prepare the Chicken: Place each chicken breast between two pieces of plastic wrap and pound with the flat end of a meat mallet until thin cutlets are formed, ensuring even thickness for quick and uniform cooking.
- Mix the Flour Mixture: In a bowl, combine 1/3 cup all-purpose flour with 1 1/4 teaspoons salt and 1/2 teaspoon pepper, mixing well to season the flour evenly.
- Prepare the Egg Wash: In a small bowl, whisk together the 2 eggs and 2 tablespoons of milk until smooth and fully combined to create a coating mixture for the chicken.
- Heat the Oil: Warm 1/4 cup olive oil in a large pan over medium-high heat, preparing the pan for frying the chicken cutlets.
- Dredge and Dip Chicken: Coat each chicken cutlet first in the flour mixture, shaking off any excess, then dip into the egg wash, ensuring an even coating on both sides.
- Cook the Chicken: Place the coated chicken breasts in a single layer in the hot pan. Cook each side for about 4 minutes until they are golden brown and cooked through. Remove the chicken from the pan and cover to keep warm. Wipe the pan clean with a paper towel.
- Cook Lemon Slices: In the same pan, melt 1 tablespoon of butter over medium heat. Add the thinly sliced lemons and cook for 2-3 minutes until the slices have browned. Remove the lemon slices from the pan and set aside.
- Make the Sauce: Add the remaining 3 tablespoons of butter to the pan and melt. Stir in 1 tablespoon of flour and cook for one minute, stirring constantly to form a roux.
- Add Liquids: Pour in 1/2 cup white wine and simmer for 2 minutes, allowing the alcohol to cook off and flavors to meld. Then add 3/4 cup chicken broth and simmer for 4-5 minutes until the sauce thickens slightly.
- Finish the Sauce: Stir in 1 tablespoon lemon juice, and season with salt and pepper to taste. Mix well to combine all flavors.
- Combine and Serve: Return the cooked chicken to the pan, spoon the sauce generously over the chicken, and top with the browned lemon slices. Garnish with 2 tablespoons chopped parsley and serve immediately for best flavor and presentation.
Notes
- For best results, use thinly pounded chicken cutlets to ensure even cooking and tenderness.
- If white wine is unavailable, a dry vermouth or additional chicken broth can be substituted.
- Adjust seasoning in the sauce with salt and pepper to match your taste preference.
- Serve with a side of pasta, rice, or steamed vegetables to complement the tangy lemon sauce.
- Make sure to cook the lemon slices until browned for added depth of flavor in the sauce.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
