Ingredients
Chicken
- 2 pounds chicken cutlets or boneless, skinless chicken breast, butterflied and halved to create thinner pieces
- 2 teaspoons sea salt
- ½ teaspoon freshly cracked black pepper
- 2 teaspoons garlic powder
Breading and Coating
- 1 cup plus 1 tablespoon all-purpose flour
- 4 large eggs
- 3 tablespoons water (for beating with eggs)
Cooking Fat
- 10 tablespoons unsalted butter, divided
- 4 tablespoons extra-virgin olive oil, divided
Sauce
- ½ lemon, sliced
- 1 cup chicken stock
- ½ cup dry white wine (such as Pinot Grigio)
- 1 tablespoon fresh lemon juice (from 1 lemon)
Garnish
- Chopped fresh parsley or chives (optional)
Instructions
- Pound and season the chicken: Place one chicken cutlet at a time between two sheets of parchment paper or plastic wrap. Use a meat mallet or rolling pin to pound each to about ¼-inch thickness. Season both sides evenly with 1½ teaspoons sea salt, ½ teaspoon freshly cracked black pepper, and 2 teaspoons garlic powder.
- Coat the chicken: Put 1 cup of all-purpose flour in a shallow bowl. In another shallow bowl, beat 4 eggs with 3 tablespoons water. Dredge each chicken piece first in the flour, shaking off excess, then dip into the egg mixture, ensuring they are well coated.
- Cook the chicken: Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until butter melts. Add half the chicken pieces and cook 2 to 3 minutes per side until golden brown and cooked through. Remove chicken and wipe out the skillet. Repeat this process with another 2 tablespoons butter, 2 tablespoons oil, and the remaining chicken. Transfer all cooked chicken to a serving platter.
- Make the sauce: In the same skillet, heat 2 tablespoons butter and the remaining 1 tablespoon olive oil over medium heat. When the butter has melted, add the lemon slices and cook for 1 to 2 minutes until fragrant. Push lemons to the side of the pan. Sprinkle the remaining 1 tablespoon of flour over the pan and stir to combine. Slowly add the chicken stock, white wine, fresh lemon juice, and the remaining ½ teaspoon salt. Simmer for 5 to 6 minutes until the liquid reduces by about half.
- Add chicken to the sauce: Reduce heat to medium-low and return the chicken to the skillet, turning to coat each piece in the sauce. Place the lemon slices on top of the chicken cutlets. Simmer for 2 minutes to warm the chicken through. Transfer the lemon-topped chicken to a platter. Stir in the remaining 4 tablespoons of butter into the sauce until melted and incorporated.
- Serve: Pour the warm sauce over the chicken. Garnish with chopped fresh parsley or chives if desired. Serve immediately and enjoy.
Notes
- Use thinly pounded chicken cutlets for quick and even cooking.
- If you don’t have chicken cutlets, butterflied chicken breasts can be halved again for perfect thinness.
- Dry white wine like Pinot Grigio adds a subtle fruity acidity to the sauce; replace it with additional chicken stock if you prefer no alcohol.
- For a richer sauce, make sure the butter is fully incorporated at the end to achieve a silky texture.
- Serve with pasta, rice, or steamed vegetables to balance the meal.
- Leftovers keep well in the refrigerator for up to 2 days; reheat gently to avoid drying out the chicken.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Frying
- Cuisine: Italian-American
