Ingredients:

  • 4 medium boneless, skinless chicken breasts (approx. 6 oz/170g each), halved horizontally to make 8 cutlets
  • 1/2 cup all-purpose flour
  • Kosher salt and Black Pepper, to taste
  • 3 large eggs, lightly beaten with 1 tbsp water
  • 1/4 cup vegetable or light olive oil, divided
  • 2 tablespoons unsalted butter, divided (for frying)
  • 1/2 cup dry white wine (e.g., Sauvignon Blanc or Pinot Grigio)
  • 1 cup low-sodium chicken stock
  • 1/4 cup fresh lemon juice
  • 4 tablespoons unsalted butter, cold and diced (for mounting the sauce)
  • 2 tablespoons fresh parsley, finely chopped

Instructions:

  1. Prepare the Chicken: Slice each chicken breast horizontally into two thinner cutlets (yielding 8 pieces). Gently pound them to about 1/4 inch (6 mm) thickness. Season generously with salt and pepper.
  2. Set up Dredging Station: Place flour, salt, and pepper in one shallow dish. Whisk the eggs and 1 tbsp water in a second dish. Lightly dust each cutlet in the flour mixture, shaking off the excess. Immediately dip the floured cutlet into the egg wash, ensuring it is fully coated.
  3. Cook the Cutlets: In a large skillet, heat 2 tablespoons of oil and 1 tablespoon of butter over medium-high heat. Cook the cutlets in batches (do not overcrowd) for 2–3 minutes per side until golden brown and crispy. Transfer cooked cutlets to a wire rack. Add remaining oil/butter for subsequent batches. Pour off any excess oil, leaving the browned bits (fond) in the pan.
  4. Deglaze and Reduce: Return the skillet to medium heat. Pour in the dry white wine and scrape up all the fond. Bring to a simmer and reduce the liquid by half (about 2 minutes).
  5. Build the Sauce: Pour in the chicken stock and simmer gently, reducing the liquid by about one-third. Stir in the fresh lemon juice. Taste and adjust seasoning.
  6. Mount the Sauce: Remove the pan from the heat. Whisk in the cold, diced butter, one piece at a time, until the butter is fully incorporated, creating a rich, glossy, emulsified sauce. Do not boil the sauce after adding the butter.
  7. Finish and Serve: Return the chicken cutlets to the pan (or plate them individually). Spoon the warm sauce over the chicken, coating the cutlets thoroughly. Garnish generously with fresh parsley and serve immediately.