Ingredients:

  • 4 small (or 2 large) Boneless, Skinless Chicken Breasts (approx. 600 g total)
  • 1 teaspoon Kosher Salt
  • ½ teaspoon Freshly Ground Black Pepper
  • ½ cup All-Purpose Flour
  • 3 Large Eggs, lightly beaten
  • 1 tablespoon Milk or Water (optional)
  • 3 tablespoons Olive Oil, for frying
  • 5 tablespoons Unsalted Butter (3 tablespoons for frying, 2 tablespoons for sauce)
  • ½ cup Dry White Wine (e.g., Pinot Grigio or Sauvignon Blanc)
  • 1 cup Low-Sodium Chicken Stock
  • ¼ cup Freshly Squeezed Lemon Juice
  • 1 tablespoon Fresh Parsley, finely chopped
  • 1 teaspoon Cornstarch (Optional)

Instructions:

  1. Prepare the Chicken and Dredging Stations: Slice the chicken breasts horizontally to create 8 thin cutlets (escalopes). Gently pound them to about 1/4 inch (6 mm) thickness. Season both sides with salt and pepper. Set up dredging stations: flour in one shallow dish, and whisked eggs/milk in a second bowl.
  2. Batter and Fry the Cutlets: Heat the olive oil and 3 tablespoons of butter in a large skillet over medium-high heat until foamy. Lightly dust 2-3 cutlets in the flour (shaking off excess), then immediately dip them fully into the egg wash.
  3. Fry in Batches: Place the coated cutlets in the hot pan. Cook for 2-3 minutes per side until deeply golden brown and the internal temperature reaches 165°F (74°C). Transfer the cooked cutlets to a plate and keep them loosely covered, repeating the process with the remaining chicken.
  4. Deglaze: Drain any excess fat from the skillet, leaving the browned bits (the fond). Pour in the white wine and scrape up all the browned bits from the bottom of the pan. Let the wine reduce by half (about 2 minutes).
  5. Add Stock and Lemon: Add the chicken stock and lemon juice. Bring the mixture to a rapid simmer and reduce slightly (about 3-4 minutes) until the sauce has reduced by about one-third. If using cornstarch for a thicker sauce, whisk it into a tablespoon of cold water and add now.
  6. Emulsify the Butter: Reduce the heat to low. Whisk in the remaining 2 tablespoons of cold butter, one piece at a time, until the sauce is glossy and emulsified. Stir in the chopped parsley and adjust salt and pepper.
  7. Combine and Serve: Gently nestle the cooked chicken cutlets back into the pan, ensuring they are coated with the sauce. Simmer gently for just 1 minute to reheat. Transfer the chicken to serving plates and spoon the luscious sauce liberally over the top. Garnish with extra fresh parsley and serve immediately.