Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1/2 cup (60g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 large eggs
  • 2 tablespoons milk
  • 2 tablespoons grated Parmesan cheese (optional)
  • 4 tablespoons olive oil, divided
  • 2 tablespoons unsalted butter, divided
  • 1/2 cup (120ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) fresh lemon juice (from about 2 lemons)
  • 1/4 cup (60ml) chicken broth (low-sodium preferred)
  • 2 tablespoons unsalted butter, cold and cubed
  • 2 tablespoons chopped fresh parsley, for garnish
  • Lemon wedges, for serving

Instructions:

  1. Butterfly each chicken breast, then place between sheets of plastic wrap and pound to 1/4-inch thickness. Season with salt and pepper.
  2. Place flour in one shallow bowl. In another bowl, whisk together eggs, milk, and Parmesan cheese (if using).
  3. Dredge each cutlet in flour, shaking off excess. Then, dip in the egg mixture, ensuring it's evenly coated.
  4. Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Add half of the chicken cutlets (don't overcrowd) and cook for 3-4 minutes per side, or until golden brown and cooked through. Repeat with remaining oil, butter, and chicken. Set chicken aside and keep warm.
  5. Pour the white wine into the skillet and scrape up any browned bits from the bottom (deglaze the pan). Reduce by half.
  6. Add lemon juice and chicken broth to the skillet. Bring to a simmer and cook for 2-3 minutes, or until slightly reduced.
  7. Remove the skillet from the heat and whisk in the cold, cubed butter until the sauce is emulsified and glossy.
  8. Spoon the lemon butter sauce over the chicken cutlets. Garnish with fresh parsley and serve immediately with lemon wedges.