Ingredients:

  • 680g (1.5 lbs) chicken breasts, sliced thin
  • 65g (0.5 cup) all purpose flour
  • 3 large eggs, room temperature
  • 2 tbsp fresh parsley, finely chopped
  • 25g (0.25 cup) Parmesan cheese, freshly grated
  • 0.5 tsp garlic powder
  • 45ml (3 tbsp) neutral oil
  • 120ml (0.5 cup) dry white wine
  • 240ml (1 cup) low sodium chicken stock
  • 60ml (0.25 cup) lemon juice, freshly squeezed
  • 1 fresh lemon, sliced into thin rounds
  • 55g (4 tbsp) unsalted butter, chilled and cubed
  • 1 tsp kosher salt
  • 0.5 tsp black pepper, freshly cracked for heat

Instructions:

  1. Slice the 680g of breasts into thin cutlets and pound them to 0.5 cm thickness. Note: Uniform thickness prevents dry edges.
  2. Sprinkle both sides of the cutlets with half of the salt and pepper.
  3. Put the 65g of flour in one bowl. In a second bowl, whisk the 3 eggs with the Parmesan, parsley, and garlic powder.
  4. Coat each piece in flour, shaking off every bit of excess. Note: Too much flour makes the coating gummy.
  5. Submerge the floured chicken into the egg mixture until fully coated and dripping slightly.
  6. Add the 45ml of oil to your skillet over medium high heat until it shimmers and wisps of smoke appear.
  7. Fry the chicken for 2-3 minutes per side until the coating is golden and puffed. Work in batches to avoid crowding.
  8. Remove chicken to a plate. Pour in the 120ml of wine and scrape the bottom until the brown bits dissolve.
  9. Add the 240ml of stock, 60ml of lemon juice, and lemon slices. Boil for 5 minutes until the liquid reduces by half.
  10. Turn heat to low. Whisk in the 55g of chilled butter one cube at a time until the sauce looks glossy and thick. Return chicken to the pan for 1 minute to warm through.