Here in New York City, we just entered the third month of the Stay-At-Home order by Governor Cuomo. I’ve been pretty much cooking three meals a day, every single day. I’ve made some elaborate meals, because hey, there’s nothing else to do. But 60-something days later I’ve grown a little tired of it, seems like I’m not meant to be a homemaker, at least not full time. So I’ve been looking for quick and easy, yet delicious recipes. I dusted off an old folder I have with recipes of things I used to cook all the time, and I came across this classic. Honestly, anyone can make this. And it’s a definite crowd pleaser. With a little luck you might even have all the ingredients in the pantry!
What you’ll need:
- 4 chicken cutlets (thin)
- 4 eggs
- 1/2 cup flour
- 3 tbsp water
- 1/4 cup olive oil
- 1 lemon (half squeezed for juice, half cut in thin slices)
- 1/2 cup white wine
- 1 cup chicken broth
- 2 tbsp unsalted butter
- fresh chopped parsley
- salt and pepper to taste
Make an egg wash by beating the eggs with the 3 tbsp of water. then add salt and pepper to the flour. Dip the chicken in the egg wash, then in the flour. Heat the olive oil in a skillet. Pan fry the chicken cutlets until golden brown on both sides. Remove from skillet and keep warm.
Add the the wine to the pan to deglaze. Then add the chicken broth, scraping up pieces from the bottom of the pan. Season with salt and pepper
Cut the butter in slices, then dip them in flour, then add them to the pan, stirring to dissolve the butter. Add the lemon slices and simmer for 5 minutes.
Add the chicken back to the pan and simmer for another 5 minutes. Place the cutlets on a plater and garnish with the cooked lemon slices and fresh parsley. Serve with pasta of your choice.
Bon Appétit, and be safe!