$ $ $ $ $
• • • • •
40 mins

with a side of history
A light tasting egg-battered chicken cutlet in a flavorful lemon sauce, perfectly balanced between richness and citrus.

Posted by Jacque & Margie S. from Brooklyn Park, Minnesota, United States • Published See Jacque & Margie S.'s 7 projects »
  • chicken-french-larksandjapes-recipe.pdf 87.6 KB [ Download ]
  • Step 1

    SAUCE: Melt 1 tablespoon butter in saucepan over medium heat. When foaming subsides, add onion and cook, stirring occasionally, until translucent, 2 to 3 minutes. Add flour and stir until light golden brown, about 1 minute. Whisk in wine, lemon juice, and broth; increase heat to high and bring to boil, whisking constantly. Lower heat to medium-high and cook, whisking occasionally, until mixture is reduced to 1 1/2 cups, 10 to 15 minutes. Strain sauce through mesh strainer, return to saucepan, and set aside.

  • Step 2

    CHICKEN PREP: If chicken breasts are not already cut into cutlets, cut each thickness in half. Pound cutlets to 1/4” thickness between two pieces of parchment or wax paper, and season both sides with salt and pepper. Set aside. Mix flour, 1 teaspoon salt, 1/4 teaspoon pepper, and 1 (optional) tsp cayenne in a wide shallow bowl. In second wide, shallow bowl, mix together cheese and 3 T parsley and milk. Whisk in eggs until well-combined. Using tongs, coat cutlets in seasoned flour; shake off excess flour, then dip into egg mixture; coat evenly and let excess run off. Return cutlets to seasoned flour; coat evenly and shake off excess flour. Set aside.

  • Step 3

    CHICKEN COOKING: Heat 1 tablespoon each butter and oil in a large nonstick skillet over medium-high heat; when foaming subsides, and a drop of the egg mixture sizzles and cooks quickly, place as many cutlets as can fit comfortably in skillet. Cook until well browned, 1 1/2 to 2 minutes. Carefully flip and continue to cook until lightly browned on second sides, approximately 1 minute. Keep cooked cutlets warm on a wire rack in a warm oven. Wipe out skillet with paper towels. Repeat, using remaining 1 tablespoon each butter and oil to cook remaining cutlets.

  • Step 4

    FINALE: Wipe out skillet with paper towels. Transfer sauce to skillet and set over low heat; cook until sauce is heated through, about 1 minute. Whisk in remaining 2 tablespoons butter; adjust seasoning with salt and pepper. Remove chicken cutlets from oven and transfer each to skillet, turn to coat with sauce, then transfer to serving plates. Spoon 2 tablespoons additional sauce over each serving, and add a lemon slice for garnish if you like.

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