Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to 1/4-inch thickness
  • Salt and freshly ground black pepper to taste
  • 3 large eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup (60g) all-purpose flour
  • 4 tablespoons (57g) unsalted butter
  • 1 tablespoon olive oil
  • 1/4 cup (60ml) dry white wine (such as Pinot Grigio or Sauvignon Blanc)
  • 1/4 cup (60ml) chicken broth
  • 3 tablespoons fresh lemon juice (from about 1-2 lemons)
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Lemon wedges, for garnish (optional)

Instructions:

  1. Pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
  2. Whisk together eggs, Parmesan, parsley, salt, and pepper in a shallow dish.
  3. Dredge each chicken cutlet lightly in flour, then dip thoroughly into the egg batter, ensuring both sides are coated.
  4. Heat butter and olive oil in a large skillet over medium heat. Sauté chicken cutlets in a single layer until golden brown and cooked through (internal temperature reaches 165°F/74°C), about 3-4 minutes per side.
  5. Remove chicken from skillet and set aside. Add white wine to the skillet and deglaze, scraping up any browned bits.
  6. Add chicken broth and lemon juice to the skillet. Simmer for a few minutes, until slightly reduced. Stir in remaining butter and parsley. Season with salt and pepper to taste.
  7. Return chicken to the skillet and spoon sauce over the cutlets. Garnish with lemon wedges, if desired, and serve immediately.