Ingredients
- 2 large boneless, skinless chicken breasts cut in half horizontally to create 4 thin cutlets
- Salt to taste
- Pepper to taste
- 3/4 teaspoon garlic powder
- 1/4 cup all-purpose flour for dredging
- 2 large eggs beaten
- 1 1/2 tablespoons milk
- 3 tablespoons olive oil
- 1 large lemon 2/3 sliced into thin rounds and 1/3 for extra juice
- 3 tablespoons unsalted butter divided
- 5 tablespoons dry white wine
- 1 1/3 cups low-sodium chicken broth
- Fresh parsley chopped (for garnish)
Instructions
- Position each chicken cutlet between two layers of plastic wrap and evenly pound until it's about 1/4 inch thick.
- Season the chicken cutlets on both sides with salt, pepper, and garlic powder. Lightly coat the cutlets in all-purpose flour.
- In a shallow bowl, whisk together the eggs and milk. Dip each floured cutlet into the egg mixture, letting the excess drip off.
- In a large nonstick pan, heat olive oil over medium-high heat. Cook the chicken cutlets for approximately 3 minutes on each side until they are golden brown and thoroughly cooked. Afterward, take the chicken out and set it aside.
- In the same pan, add lemon slices and 1 tablespoon of butter; cook until the lemon softens slightly. Pour in the white wine and let it simmer for 2 minutes, then add the chicken broth and a squeeze of lemon juice. Stir in the remaining butter until the sauce thickens slightly.
- Return the chicken cutlets to the pan, spoon the sauce over them, and heat through briefly. Garnish with chopped parsley and serve immediately.
