Categories: Chicken

Ingredients

• 1 lb thin-sliced chicken cutlets
• salt and pepper
• 2 large eggs
• 1/2 cup flour
• 1/2 cup chicken broth
• 1/4 cup dry white wine
• 2-3 tbsp fresh lemon juice
• 3 tbsp olive oil
• 3 tbsp unsalted butter
• 1 tbsp chopped parsley
• lemon wedges

Directions

1. Pound chicken cutlets to 1/4-inch thickness. Sprinkle chicken with salt and pepper.

2. Put eggs in a shallow bowl, season with salt and pepper, and beat until blended. Spread the flour on a plate. Mix together broth, wine and lemon juice in a bowl.

3. Heat the oil with the butter in a large skillet over medium until sizzling. Dip cutlet in flour, then egg and add to pan. Cook for 2-3 minutes per side, or until golden brown. Transfer chicken to a plate and repeat with remaining chicken.

4. When all the chicken is done, add the broth mixture to the pan. Raise the heat and cook until sauce is thickened. Stir in the parsley.

5. Return chicken to the skillet and turn them once or twice in the sauce. Serve with lemon wedges.

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