Parmesan Chicken Cutlets with White Wine Sauce
This recipe shows that chicken breast doesn't have to be dry and flavorless, because these cutlets get dunked in a delicious, herbaceous parmesan cheese marinade and are then served with a beautiful white wine and parmesan sauce.
Equipment
- Pan
Ingredients
- 2 chicken breasts
- flour for breading
- 2 eggs
- 1/2 cup grated parmesan cheese
- salt & pepper to taste
- 1 handful fresh parsley, chopped
- 1/4 cup olive oil
- 1 tbsp butter
- 1/3 cup white wine
- 1 1/4 cups chicken broth
- 1 clove garlic, minced
- 1/2 lemon, juiced
Instructions
- Butterfly and pound the chicken breasts.
- Coat the chicken pieces in flour on both sides.
- Mix the eggs, parmesan, salt, pepper, and half of the chopped parsley, then dunk both sides of the chicken into the mixture.
- Heat the oil and butter in a pan over medium heat and fry the chicken on both sides until golden brown. Let the chicken rest in the hot pan after frying.
- Add the white wine, chicken broth, minced garlic, and lemon juice to the pan and let the sauce simmer for a few minutes until it has slightly reduced. Add the rest of the parsley and season the sauce with salt and pepper to taste. You can also add 1-2 tablespoons of butter for a more intense flavor. Dip both sides of the chicken in the sauce before serving.
