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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 1 |
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I had this in a restaurant the other day and I am a convert. From what I understand this dish was first prepared in America. Ingredients:
4 tablespoons vegetable oil, divided |
4 tablespoons butter, divided |
4 boneless skinless chicken breasts (about 1 1/3 lbs) |
salt & freshly ground black pepper |
flour |
2 eggs |
4 tablespoons dry white vermouth |
6 tablespoons chicken broth |
4 tablespoons fresh lemon juice |
lemon slice (for garnish) |
Directions:
1. Preheat oven to 200 degrees F. Pound chicken breasts with mallet to about 1/3 inch thickness. Season with salt and pepper on both sides. Prepare a shallow dish with flour. Beat the eggs in another dish.
2. Heat 2 tablespoons oil and 2 tablespoons butter in a large skillet over medium high heat. Dredge chicken in flour, then egg, then again in flour. Place each piece in skillet as you go in a single layer (will have to be cooked in batches).
3. Cook each cutlet about 2 minutes on each side until browned and cutlets are cooked through. Keep cutlets warm in oven while you cook the rest. Be sure to add the additional oil and butter about 1/2 through cooking cutlets.
4. To make the sauce, add the vermouth, chicken broth, and lemon juice to the pan where the cutlets were cooked. Cook until slightly thickened.
5. Serve chicken with sauce and lemon slices.
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