2/3cupsWondra Flour or Any All Purpose Flour if you cannot find Wondra.I prefer Wondra
Saltto taste
Freshly ground black pepper
2Large Eggs
3tbspMilk
1/4cupVegetable Oilor any oil you choose
2tbspLemon Juice
6clovesGarlicchopped
1/2cupDry White Wine
1cupChicken Broth
1 /2Lemon Thinly Sliced
4tablespoonsButterDont skimp!
1/4cupChopped Flat-Leaf Parsley
Instructions
Start by cleaning the chicken breast of any excess fat.
If the breasts are thick then slice them in half, giving you flat equal sized breasts.
If the breast are still thicker than 1 ½ inches then pound the meat(with a meat mallet) till you reach the desired thickness. Make sure the breasts are of even thickness after pounding to ensure even cooking.
Add flour( I used Wondra Flour) to a fairly shallow dish, season with salt and pepper to taste(add more or less according to your taste)
Mix the flour mixture.
In another dish, beat the eggs with 3 tablespoons milk.
Heat the oil in a deep skillet over medium high heat.
Season the chicken with salt and pepper on both sides, and then coat the chicken with the flour we seasoned earlier.
Dip the chicken in the egg wash to coat both sides, letting the excess drip off.
When the oil is nice and hot, add the cutlets and fry for 3-4 minutes on each side until golden, turning once. Remove the chicken and place on a baking rack to drain the excess oil.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
Add garlic, white wine, chicken broth, and lemon juice, simmer for 6-7 minutes allowing the sauce to reduce slightly.
Stir often till you reach your desired consistency
Reduce the heat to medium low and add the butter.
Return the chicken to the pan, and place the lemon slices on top of the cutlets.
Simmer gently for 3 minutes to heat the chicken through.
Season slightly with salt and pepper(OPTIONAL)
Garnish with chopped parsley before serving with prepared pasta(I used linguine).
Notes
Make ahead one box of any pasta of your choice.
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