Ingredients:

  • 4 large boneless, skinless chicken breasts (about 6 oz/170 g each), sliced horizontally into cutlets
  • Salt and freshly ground black pepper, to taste
  • 1 cup (120 g) all-purpose flour, for dredging
  • 3 large eggs
  • 1/4 cup (60 ml) whole milk or half-and-half
  • 1 tablespoon freshly grated Parmesan cheese (optional)
  • 1 teaspoon garlic powder
  • Pinch of salt and pepper
  • 4 tablespoons (60 g) unsalted butter, divided
  • 2 tablespoons (30 ml) extra-virgin olive oil
  • 1/2 cup (120 ml) dry white wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1/2 cup (120 ml) fresh lemon juice (about 2 large lemons)
  • 1 cup (240 ml) low-sodium chicken broth
  • 2 tablespoons (30 g) unsalted butter, cold and cut into cubes
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions:

  1. If needed, slice chicken breasts horizontally to make thin cutlets about 1/2 inch thick. Lightly pound with meat mallet for even thickness. Season both sides with salt and pepper.
  2. In a shallow bowl, whisk together eggs, milk, Parmesan cheese if using, garlic powder, salt, and pepper to make the batter.
  3. Place flour in a separate shallow bowl. Coat each chicken cutlet in flour, shaking off excess, then dip into the egg batter ensuring full coverage.
  4. Heat 2 tablespoons of butter and olive oil in a large skillet over medium heat. Add chicken cutlets in batches to avoid overcrowding. Cook about 3 minutes per side until golden brown and cooked through to 165°F (74°C). Remove and keep warm.
  5. Reduce heat to medium-low. In the same skillet, add white wine, lemon juice, and chicken broth. Simmer until reduced by half, about 5 minutes, scraping up browned bits from the pan.
  6. Off heat, whisk in the remaining 2 tablespoons of cold butter one piece at a time to create a silky sauce.
  7. Return chicken to the pan briefly to coat in the lemon butter sauce and heat through. Sprinkle with fresh parsley and serve.