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
For the sauce
4 tablespoons butter divided use
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
For the chicken
Place each piece of chicken in between two pieces of plastic wrap. Pound with the flat end of a meat mallet to create thin cutlets.
Place the flour, salt and pepper in a bowl. Mix until combined.
Place the eggs and milk in a small bowl and whisk until smooth.
Heat the olive oil in a large pan over medium high heat.
Dredge each chicken cutlet in the flour mixture, then dip in the egg.
Place the chicken breasts in a single layer in the pan.
Cook for 4 minutes per side, or until golden brown and cooked through.
Credit : DM THANKS
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