- Difficulty: Easy
- Servings: 4
- Nutrition Per Serving (1 of 4 servings): Calories 1077, Total Fat 41 g, Saturated Fat 11 g, Carbohydrates 12 g, Dietary Fiber 2 g, Sugar 2 g, Protein 150 g, Cholesterol 658 mg, Sodium 1928 mg
- Total Time: 40 minutes
- Preparation: 20 minutes
- Cooking: 20 minutes
- 4 skinless, boneless chicken breasts (approximately 1 pound)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 4 large eggs
- 3 tablespoons water
- cup extra-virgin olive oil
- 1 lemon, thinly sliced with rind
- cup dry white wine (such as Pinot Grigio)
- 1 cup chicken broth
- Juice of 1 lemon
- 2 tablespoons unsalted butter
- cup chopped flat-leaf parsley
- Ready to create crispy, zesty perfection? Arrange the chicken breasts side-by-side on a cutting board, cover with plastic wrap, and gently pound to -inch thickness with a meat mallet. In a shallow dish, season flour generously with salt and pepperstir to mix.
- Whisk eggs with 3 tablespoons water in a wide bowl for a silky egg wash. Heat olive oil in a large skillet over medium-high until shimmering.
- Dredge each cutlet in seasoned flour, then dip in egg wash, letting excess drip off. Fry in hot oil, 2 minutes per side until golden and irresistible. Transfer to a platter to stay warm.
- Toss lemon slices into the skillet for 1-2 minutes until fragrant. Deglaze with white wine, broth, and fresh lemon juicesimmer 5 minutes to build that glossy sauce.
- Roll butter in a touch of flour, stir in to thicken beautifully. Return chicken to the pan with lemon slices on top; simmer gently 2 minutes. Season and shower with parsley for a fresh finish.
