Ingredients:

  • 4 Boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 1/2 tsp Fine sea salt (plus extra for seasoning)
  • 1/4 tsp Freshly ground black pepper
  • 1/2 cup (60g) All-purpose flour
  • 3 Large eggs
  • 1 tbsp Water or milk (for thinning the egg wash)
  • 3 tbsp Olive oil (light or regular)
  • 3 tbsp Unsalted butter (divided, for frying)
  • 2 tbsp Unsalted butter (final swirl)
  • 1 large Shallot, finely minced (or 2 cloves garlic, minced)
  • 1 cup (240ml) Dry white wine (e.g., unoaked Sauvignon Blanc or Pinot Grigio)
  • 1 cup (240ml) Low-sodium chicken stock
  • 1/4 cup (60ml) Fresh lemon juice (about 1 large lemon)
  • 1 tbsp Fresh parsley, chopped (for finishing)

Instructions:

  1. Prep the Chicken: Slice each chicken breast horizontally to create 8 thinner cutlets (or 4 large, if preferred). Place cutlets between two sheets of plastic wrap and pound using the flat side of a meat mallet until they are uniformly 1/4 inch (6 mm) thick. Season both sides lightly with salt and pepper.
  2. Set Up Dredging Stations: Place flour in the first dish. Whisk the eggs with 1 tablespoon of water (or milk) in the second dish, seasoning lightly.
  3. Dredge: Lightly dust each cutlet in the flour first, shaking off the excess. Immediately dip the floured cutlet into the egg wash, allowing any excess to drip off. (The sequence is crucial: Flour then Egg.)
  4. Heat the Pan: Add the olive oil and 1 1/2 tablespoons of butter to the skillet over medium-high heat. Wait until the butter stops foaming and the fat is shimmering.
  5. Sear the Chicken: Working in batches (do not overcrowd the pan), place the dredged cutlets into the hot fat. Cook for 2–3 minutes per side until golden brown and crispy.
  6. Rest: Remove the cooked cutlets to a wire rack or platter. Add the remaining 1 1/2 tablespoons of butter and repeat with the second batch.
  7. Sauté Aromatics: Reduce the heat to medium. Add the minced shallot (or garlic) to the pan, scraping up any delicious brown bits (fond) left by the chicken. Sauté for 1 minute until fragrant.
  8. Deglaze: Pour in the white wine. Bring to a rapid simmer and scrape the bottom of the pan vigorously with a wooden spoon to lift all the fond. Reduce the liquid by about half (approx. 2–3 minutes).
  9. Simmer: Pour in the chicken stock and fresh lemon juice. Bring back to a gentle simmer and let the sauce reduce slightly until it coats the back of a spoon (about 5 minutes). Taste and adjust salt and pepper if necessary.
  10. Finish the Sauce: Remove the pan from the heat. Swirl in the final 2 tablespoons of cold butter, one piece at a time, whisking continuously until the sauce is glossy and emulsified.
  11. Combine: Gently return the cooked chicken cutlets to the pan and spoon the sauce over them. Simmer for 1 minute just to heat through completely.
  12. Garnish and Serve: Transfer the chicken and sauce immediately to a serving platter. Sprinkle generously with fresh chopped parsley.