- 05, kg chicken breast cutlets
- 1/2 cup flour
- 1 1/2 teaspoon salt
- freshly ground pepper
- 1 large egg, beaten
- 2 tablespoons water
- 1/4 cup vegetable oil
- lemon of 1 juice + 2 o3 lemon slices
- 1 cup chicken broth
- 1/2 cup white wine
- 2 tablespoons butter, room temperature
- parsley or cilantro to garnish
1. Add flour, 1 tablespoon salt and ground pepper in a deep plate and mix with a fork.
2. Beat the egg with water in another separate deep plate.
3. Heat the oil. Dredge the cutlets in the flour and then in the egg/water, shaking off any excess, and fry the cutlets in batches until slightly brown.
4. Set the cutlets aside and drain them, remove any excess oil from the pan and fry the lemon slices until fragrant.
5. Add the whine, chicken broth, lemon juice and 1/2 teaspoon of salt, and simmer until slightly reduced.
6. Add 1 tablespoon of flour to the butter and work it with your hands. Add it to the pan and whisk until incorporated. Remove the lemon slices (you can leave them if you want the chicken to taste more lemon-y).
7. Add the cutlets back in the pan and cook a further 3-5 minutes until sauce is thickened and chicken is cooked through. Garnish with chopped cilantro or parsley.
Happy cooking!