Ingredients:
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Directions:
Preheat oven to 200 degrees.
Beat eggs in a medium-sized bowl. Add milk, parmesan, parsley, salt and pepper; stir to combine.
In a large skillet, heat oil over medium-high heat until hot, but not smoking.
Place flour in a plate or pie pan. Dredge each chicken cutlet lightly with flour, shaking off excess, and then dip it into the egg and cheese mixture, letting the excess mixture drip back into the bowl. Place the coated cutlets into the skillet and fry for 5 minutes on one side, or until golden.
Meanwhile, line a heatproof platter with double thickness of paper towels and top with a rack.
With tongs, turn the chicken cutlets and fry another 5 minutes on the other side, or until golden.
Transfer chicken cutlets to the rack, cover with foil and keep warm in the oven.
Pour off the oil from the skillet. Add the wine, lemon juice, stock, salt and pepper (if needed) to skillet and bring to a boil over medium-high heat. Continue boiling until the sauce is reduced to about 1 cup, about 10 to 15 minutes.
Reduce heat to medium. Return the chicken cutlets to the skillet and simmer for 15 minutes. Transfer chicken to your serving platter or to dinner plates. Add butter, 1 tablespoon at a time, to the sauce, swirling after each addition until all the butter is incorporated.
Remove the pan from the heat and spoon the sauce over the chicken. Garnish with lemon slices. |
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