This is my favorite meal to order at Italian Restaurants so i figured I would try it for myself!
Skinless, thin cut chicken cutlet breasts
Salt and Pepper
3 Large eggs
1/4th of a cup of olive oil
1/2 of a lemon, sliced thin with the edges
1/2 a cup of dry white wine, like Pinot Grigio
1 cup of chicken broth
1/2 a Lemon, juiced
2 tablespoons of unsalted butter
3-4 basil leaves (fresh)
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a meat mallet. You don’t have to do this if you bought thinly cut chicken breasts. Put some flour in a plate, place a fair amount of salt and pepper into it, and mix it with a fork to distribute.
Beat the eggs with the water to create an egg wash. Also, heat oil over medium-high heat in a large skillet.
Dip both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, and then dip them LIGHTLY in flower again. When the oil is nice and hot, add the cutlets and fry them for 2 minutes on each side until their golden, turning them only once. Remove the chicken cutlets to a large platter but keep them warm.
Toss the lemon slices into another pan and cook them for 1 to 2 minutes. Add the wine, broth, and lemon juice. Let it simmer for 5 minutes and roll the butter in some flour and add it to the skillet, because this will thicken the sauce. Stir.
Reduce the heat to medium low and add the chicken to the pan – move the lemon slices on top of the cutlets and simmer the pan gently for 2 minutes to heat the chicken through. I added basil towards the end, only about 3-4 pieces for fragrance.
Really great recipe – enjoy