If you feel lazy but still want something delicious for dinner, this Italian-American chicken topped with a lemon wine sauce is for you! Requires only 25 minutes to make!
3tablespoonsfresh parsley, chopped, divided + more for garnish
½teaspoonsalt
½teaspoonground black pepper
2tablespoonsgrated Parmesan cheese(or any other hard cheese)
½cupbutter, cubed
juice of ½ lemon
½cupdry white wine
Instructions
Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to ½ inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.
While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.
Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don't cover, because the coating can become soggy.
Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.
Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!