Lemon Chicken Milanese

Instructions

Lay the chicken breast flat on a cutting board. Start at the left and determine the spot which is half of the thickness of the breast. Slice the chicken breast through to make 2 cutlets. Place a piece of plastic wrap over the chicken cutlets and pound with the flat side of a meat pallet. You want the cutlets to be ¼ inch thick. 

Mix together the flour, salt and pepper in a shallow pie plate or dish.

Beat the eggs with the water in a shallow pie plate.

Mix together the breadcrumbs and parmesan cheese in a shallow pie plate or dish.

Dip the cutlets into the flour mixture, completely coating them on both sides.

 Dip the floured cutlets into the egg mixture, making sure that they are completely moistened.

Dip the cutlets into the breadcrumb mixture, making sure that the cutlet is completely coated.

In a large skillet, melt one tablespoon of butter and one tablespoon of oil over medium low until it is bubbly. Add two of the cutlets to the skillet. Cook for 2-3 minutes on each side until they are cooked through and lightly browned, adding a bit more butter or oil if needed.

Melt another tablespoon of butter and oil and add the remaining cutlets to the pan. Cook for 2-3 minutes on each side until they are lightly browned. 

Keep the cutlets warm in a 200 degree oven while you make the lemon wine sauce.

Melt the butter in a small saucepan. Add the wine and lemon juice and bring to a boil. Reduce the heat to medium low and simmer for 2-3 minutes so that the wine is slightly reduced.

Stir in the parsley. Add 1 teaspoon of flour and whisk it in well. This will thicken the sauce. 

Serve the cutlets on a platter with the sauce on the side.