By Tiffany Williams –
A classic Italian-American dish featuring lightly battered chicken cutlets in a buttery lemon sauce.
Ingredients
- 2 large boneless, skinless chicken breasts
- Salt and black pepper
- ½ cup all-purpose flour
- 2 large eggs
- 2 tbsp milk or water
- 3 tbsp olive oil
- 3 tbsp butter, divided
- 2 cloves garlic, minced
- ½ cup dry white wine (optional)
- 1 cup chicken broth
- Juice of 1 lemon
- Lemon slices, for garnish
- 2 tbsp chopped fresh parsley
Instructions
1. Prepare the chicken
Slice each chicken breast in half lengthwise to create thin cutlets. Pound lightly if needed for even thickness. Season both sides with salt and pepper.
2. Set up dredging stations
Place flour in one shallow bowl. In another bowl, whisk together the eggs and milk.
3. Coat the chicken
Lightly dredge each chicken cutlet in flour, then dip into the egg mixture until coated.
4. Cook the chicken
Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
Cook chicken for about 3–4 minutes per side until golden and cooked through. Remove from the skillet and set aside.
5. Make the sauce
In the same skillet, add garlic and cook for about 30 seconds.
Pour in the white wine and let it simmer for 2 minutes. Add chicken broth and lemon juice. Simmer another 3–4 minutes.
Stir in the remaining 1 tablespoon butter.
6. Finish the dish
Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes until heated through.
7. Serve
Garnish with parsley and lemon slices.
Serve with:
- Pasta
- Mashed potatoes
- Rice
- Roasted vegetables
- Crusty bread