Tyler Florence isn’t the first person that comes to mind when thinking of easy recipes, but this one is an exception. It’s a great weeknight dinner, but elegant enough for entertaining. Original recipe can be found here.
- 4 thinly sliced, boneless, skinless chicken breasts (about 1.5 pounds)
- All purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 3 eggs (2 is plenty)
- 2 tablespoons water
- 1/4 cup olive oil
- 1/2 lemon, with rind, cut into the rounds
- 1/2 cup dry white wine, such as Pinot Grigio
- 1 cup chicken broth
- Juice of 1/2 lemon
- 2 tablespoons butter
- 1/4 cup chopped flat leaf parsley
- Put some flour in a shallow bowl and mix with salt and pepper.
- In a wide bowl, beat the eggs with 2 tablespoons of water.
- Heat the oil over medium-high flame in a large skillet.
- Dredge both sides of the chicken in flour, pat off extra flour, and then dip the chicken into the egg wash to coat completely, letting the excess drip off.
- When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken to a large platter in a single layer.
- Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
- Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly.
- I like to tip the pan to drain the oil before proceeding to the next step.
- Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
- Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets.
- Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.