Yup, let’s cook something traditional. This one is definitely a favorite in my family. It’s very easy and quick, and perfect for a spring dinner. This recipe is in my folder for go to dinners on busy days. It’s the kind of meal you’ll order at a restaurant, not realizing it’s easily made at home, while tasting just as good! Give it a shot…
What you’ll need:
- 8 schicken cutlets
- 1 cup flour
- 1 tsp salt
- 1/2 tsp black pepper
- 4 large eggs
- 3 tbsp water
- 1/2 cup Extra Virgin Olive Oil
- 1/2 cup dry white wine
- 1 cup chicken broth
- juice of 1/2 lemon
- 1 lemon, sliced
- 3 tbsp butter
- 1/4 cup fresh parsley (or more)
In a bowl or large platter, combine flour with salt and pepper.
In a separate bowl, combine eggs with 3 tbsp of water to make an egg wash.
Heat oil in a large skillet. Dredge both sides of each chicken cutlet in the four mix, then dip them in the egg wash, letting excess drip off. Fry for 3 minutes on each side, until golden brown, then set aside in a separate dish.
Toss the lemon slices into the skillet and cook for 2 minutes. Add wine, broth, and lemon juice. Simmer for 5 minutes.
Cut the butter into small pieces and roll them in the flour mixture, then add them to the skillet with the sauce. Stir to combine, so the butter and flour dissolve, while still simmering.
Return the chicken cutlets back into the sauce and place lemon sliced on top. Simmer gently to reheat the chicken. Season with salt and pepper. Garnish with chopped parsley. Serve with pasta of your choice.