A couple of weeks ago on a Saturday night I tried out a new recipe. I like to order this as an entree when we go out to dinner, but I have never made this before. The breading was perfect and the lemon flavor was just right. I think the only thing I would add is some capers. Serve this with white rice to absorb the flavor of the sauce and enjoy!
4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 cup dry white wine
Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to 1/2 inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.
While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.
Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don’t cover, because the coating can become soggy.
Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.
Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!