Ingredients:

  • boneless, skinless chicken breasts (sliced horizontally to yield 8 thin cutlets)
  • /2 cup all-purpose flour
  • teaspoon Kosher salt (plus more for seasoning)
  • /2 teaspoon freshly ground black pepper (plus more for seasoning)
  • large eggs, lightly beaten
  • cup Panko breadcrumbs
  • tablespoons olive oil, divided
  • tablespoons unsalted butter
  • /2 cup dry white wine (or low-sodium chicken broth)
  • /3 cup fresh lemon juice (about 2 large lemons)
  • /2 cup chicken broth (low sodium)
  • cloves garlic, minced
  • /4 cup grated Parmesan cheese
  • tablespoons fresh parsley, chopped

Instructions:

  1. Slice chicken breasts horizontally to yield 8 thinner cutlets. Place cutlets between plastic wrap and pound gently to an even 1/4-inch thickness. Season lightly with salt and pepper.
  2. Set up a dredging station using three shallow dishes: one with flour seasoned with salt/pepper; one with beaten eggs; and one with Panko breadcrumbs. Coat each cutlet thoroughly: Flour -> Egg -> Panko. Press the Panko firmly onto both sides and set aside.
  3. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Fry the cutlets in batches (do not crowd the pan) for 2-3 minutes per side until golden brown and cooked through. Remove chicken and place on a wire rack or paper towel-lined plate to drain. Keep warm.
  4. Drain most of the excess oil from the pan, leaving about 1 teaspoon. Reduce heat to medium. Add the minced garlic and sauté briefly (about 30 seconds) until fragrant.
  5. Pour in the white wine (or broth substitute) and scrape up any browned bits (fond) from the bottom of the pan. Let the wine reduce by half (about 1 minute).
  6. Add the chicken broth and lemon juice. Bring to a gentle simmer and cook until the sauce has slightly thickened (about 2-3 minutes).
  7. Remove the pan from the heat. Whisk in the cold butter, one tablespoon at a time, until the sauce is glossy and emulsified. Stir in the Parmesan cheese. Taste and adjust seasoning.
  8. Return the chicken cutlets to the pan briefly (30 seconds) to coat, or simply spoon the sauce generously over the plated chicken. Garnish with fresh parsley before serving.