How to make it

  • Place chicken cutlets between two sheets of plastic wrap.
  • With a meat pounder, gently pound the slices into 1/4 inch thickness.
  • Make sure the chicken breasts are dry.
  • Sprinkle chicken with salt and pepper and set aside.
  • Put egg into a shallow bowl with 1 TBSP of milk and season with salt and pepper.
  • Beat with a fork or whisk until well blended.
  • Spread flour on a plate.
  • In a seperate bowl, mix the broth, wine and lemon juice.
  • Heat the oil and butter in a skillet into sizzling.
  • Dip cutlets into egg mixture, into flour and then again into egg mixture.
  • Place in a skillet.
  • Cook 3-4 minutes per side until golden brown.
  • Transfer chicken to a plate and keep warm.
  • When all of the chicken has been cooked, add the broth mixture to the pan.
  • Raise the heat and cook, stirring until the sauce is slightly thickened.
  • Stir in the parsley.
  • Return the chicken cutlets to the skillet and turn them over once or twice in the sauce.
  • Serve immediately with lemon wedges.

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