Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 600g / 1.3 lb total)
  • Salt and freshly ground black pepper (to taste)
  • 1 tbsp (15 ml) olive oil, for greasing
  • 1 cup (120 g) all-purpose flour, divided
  • 2 large eggs, whisked
  • 2 tbsp (30 ml) whole milk (or cream)
  • 1 cup (120 g) grated Pecorino Romano cheese, finely grated
  • ½ tsp (2.5 ml) garlic powder
  • 4 tbsp (56 g) unsalted butter, divided
  • 2 tbsp (30 ml) extra virgin olive oil
  • 2 tbsp (30 ml) vegetable oil
  • 2 large shallots, finely minced
  • 2 cloves garlic, minced
  • ½ cup (120 ml) dry white wine (e.g., Sauvignon Blanc)
  • 1 cup (240 ml) chicken stock (low sodium)
  • ¼ cup (60 ml) fresh lemon juice (from 1–2 large lemons)
  • 2 tbsp (10 g) fresh parsley, finely chopped (for garnish)

Instructions:

  1. Prep the Chicken Cutlets: Slice the thickest part of each chicken breast horizontally to create 8 thinner cutlets. Place the cutlets between two sheets of plastic wrap, and pound until they are uniformly thin, about ¼ inch (6 mm) thick. Season generously with salt and pepper.
  2. Set Up the Dredging Station: Set up three shallow dishes. Dish 1: ½ cup flour. Dish 2: Whisked eggs and milk/cream. Dish 3: Combine the remaining ½ cup flour, grated Pecorino Romano, and garlic powder. Dredge each cutlet: Coat lightly in flour, dip into egg mixture, then firmly press into the Romano coating.
  3. Rest the Cutlets: Place the coated cutlets on a wire rack or lined tray and allow them to rest for 10 minutes. This is crucial to ensure the coating adheres during frying.
  4. Sear the Chicken: Heat the frying pan over medium-high heat. Add 2 tbsp of butter, the olive oil, and the vegetable oil. Cook the cutlets in batches for 3–4 minutes per side, until deeply golden brown and cooked through (internal temperature 165°F / 74°C). Remove and set aside, keeping warm.
  5. Sauté Aromatics: Reduce the heat to medium. If necessary, pour off excess oil, leaving the delicious fond (brown bits). Add the minced shallots and sauté for 2 minutes. Add the garlic and cook for 30 seconds.
  6. Deglaze and Reduce: Pour in the white wine and scrape up all the fond from the bottom of the pan. Reduce the wine by half (about 2 minutes). Pour in the chicken stock and bring to a simmer. Reduce the sauce slightly until it coats the back of a spoon (approx. 3–4 minutes).
  7. Finish the Lemon Sauce: Remove the pan from the heat. Whisk in the fresh lemon juice, followed by the remaining 2 tbsp of cold, cubed butter, whisking continuously until the sauce is creamy and emulsified. Do not allow the sauce to boil after adding the butter.
  8. Serve: Return the cooked chicken cutlets to the pan and spoon the sauce over them. Garnish generously with fresh parsley and serve immediately.