Turn oven on and heat to "WARM" setting. Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them (skip this step if using chicken breast tenderloins). Pound the chicken breasts with a flat meat mallet, until they are about 1/4 inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 5 minutes on each side until golden brown, turning once. Make sure they are almost completely cooked. Sprinkle with fresh lemon juice, garnish with half of the lemon slices, and place in oven to finish cooking/stay warm.
Toss the remaining 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. 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; place the lemon slices in the pan. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.
Breading on chicken comes out mushy when following the original recipe so I have adapted it to create a crunchy breaded texture on the chicken and use the sauce as a drizzle post cooking.
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|Serving Size: 1 Serving (733g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 297 (42%)|
|Amt Per Serving||% DV|
|Total Fat 33g||44 %|
|Saturated Fat 9.5g||48 %|
|Monounsaturated Fat 12.5g|
|Polyunsanturated Fat 6.8g|
|Cholesterol 575.1mg||177 %|
|Sodium 2464.6mg||85 %|
|Potassium 912.2mg||24 %|
|Total Carbohydrate 27g||8 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 25.3g|
|Protein 72.3g||103 %|
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Calories per serving: 709
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