4 skinless, boneless, chicken breasts
All-purpose flour
Kosher salt and freshly ground black pepper
4 large eggs
3 T. water
1/4 c. extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 c. dry white wine, such as Pinot Grigio
1 c. chicken broth
1/2 lemon, juiced
2 T. unsalted butter
1/4 c. chopped flat-leaf parsley
Place the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them
Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly
In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash
Heat the oil over medium-high flame in a large skillet
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off
When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once
Remove the chicken cutlets to a large platter in a single layer to keep warm
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant
Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly
Roll the butter in some flour and add it to the skillet, this will thicken the sauce
Stir to incorporate and dissolve the flour
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets
Simmer gently for 2 minutes to heat the chicken through
Season with salt and pepper and garnish with chopped parsley before serving.
Adapted from Tyler Florence
