- 4 chicken breasts sliced thin into 12 cutlets (3 slices per breast)
- 1 cup all-purpose flour plus 2 teaspoons for thickening
- 4 large eggs
- ½ bunch parsley chopped fine
- 1 cup olive oil (not extra-virgin)
- 2 cups chicken stock
- ½ cup white wine (Pinot Grigio)
- 4 tablespoons unsalted butter
- 1 lemon, thinly sliced
- 1 lemon juiced, seeds removed
- 1 medium shallot minced
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
In a medium sized mixing bowl whisk eggs and half of the chopped parsley. In a second medium sized bowl, mix together flour, salt and pepper.
Preheat a large skillet on medium high heat. Add olive oil.
Dredge thin sliced breasts in flour, then dip in egg mix and let excess drip off into bowl. Gently add to skillet and pan fry chicken 4 minutes per side or until slightly browned.
Place pan fried chicken on to separate dish, drain oil from skillet, wipe skillet with paper towel and return to heat.
Add butter and shallots to skillet and cook shallots for 2-3 minutes or until shallots become slightly translucent. Add 2 teaspoons of flour to skillet gently stirring to form a roux.
Add white wine to skillet and whisk thoroughly. Cook for 2 minutes or until the smell of alcohol is burned off. Add chicken stock and lemon juice to skillet. Add chicken back to the skillet. Cook an additional 2 minutes.
Plate chicken, spoon some sauce over the top. Garnish with lemon slices and chopped parsley.