2 pounds
chicken cutlets or boneless, skinless, chicken breast, butterflied and halved to create thinner pieces
2 teaspoons
sea salt
½ teaspoon
freshly cracked black pepper
2 teaspoons
garlic powder
1 cup plus 1 tablespoon
all-purpose flour
4
large eggs
10 tablespoons
unsalted butter
4 tablespoons
extra-virgin olive oil
½
lemon, sliced
1 cup
chicken stock
½ cup
dry white wine, such as Pinot Grigio
1 tablespoon
fresh lemon juice, (from 1 lemon)
Chopped fresh parsley or chives, optional
Ingredients
2 pounds
chicken cutlets or boneless, skinless, chicken breast, butterflied and halved to create thinner pieces
2 teaspoons
sea salt
½ teaspoon
freshly cracked black pepper
2 teaspoons
garlic powder
1 cup plus 1 tablespoon
all-purpose flour
4
large eggs
10 tablespoons
unsalted butter
4 tablespoons
extra-virgin olive oil
½
lemon, sliced
1 cup
chicken stock
½ cup
dry white wine, such as Pinot Grigio
1 tablespoon
fresh lemon juice, (from 1 lemon)
Chopped fresh parsley or chives, optional
Method
Working with 1 chicken cutlet at a time, place the meat between 2 sheets of parchment paper or plastic wrap. Using a meat mallet or rolling pin, pound each cutlet to ¼-inch thickness. Season the chicken on both sides with 1½ teaspoons of the salt, pepper, and garlic powder.
Place 1 cup of the flour in a shallow bowl. In a separate shallow bowl, beat the eggs with 3 tablespoons of water. Press each piece of chicken into the flour. Shake off any excess, then dip into the egg.
Heat 2 tablespoons of the butter and 2 tablespoons of oil in a large skillet over medium-high heat. Once the butter has melted, add half of the chicken and cook until golden brown and cooked through, 2 to 3 minutes per side. Wipe out the skillet and return to medium-high heat. Repeat with 2 more tablespoons of butter, the remaining 2 tablespoons of oil, and the remaining chicken. Transfer the chicken to a serving platter.
Heat 2 tablespoons of the butter and the remaining tablespoon of the oil in the same pan over medium heat. Once the butter has melted, add the lemon slices to the skillet and cook for 1 to 2 minutes, or until fragrant. Push the lemons to the side. Sprinkle with the remaining 1 tablespoon of flour and stir until combined. Add the stock, wine, lemon juice, and the remaining ½ teaspoon of salt. Simmer until the liquid is reduced by about half, 5 to 6 minutes.
Reduce the heat to medium-low and return the chicken to the pan, turn to coat. Place the lemon slices on top of the cutlets. Simmer for 2 minutes, or until the chicken is warmed through. Transfer the lemon-topped chicken to a platter. Add the remaining 4 tablespoons of butter and stir until melted.
Pour the sauce over the chicken and garnish with parsley before serving.
