Ingredients

The following ingredients have 4 Servings
  • 2 boneless (skinless, chicken breasts (6-8 oz. each) or 12 chicken tenders)
  • Kosher salt and black pepper
  • 1/2 cup all-purpose flour
  • 2 eggs (beaten)
  • 3 Tbsp. sunflower oil or more if needed
  • 1/2 cup dry white wine
  • 2 Tbsp. fresh lemon juice
  • 4 Tbsp. unsalted butter
  • 1/4 cup slivered almonds (toasted ahead of time and set aside)
  • 2 Tbsp. chopped fresh Italian flat leaf parsley

Instruction

  • Slice each breast crosswise into 4 pieces. Gently pound each piece between 2 pieces of plastic wrap to about 1/4-inch-thick cutlet using the flat side of a meat mallet, then season with salt and pepper.
  • Place flour in plastic bag and egg into shallow dish.
  • Heat oil in a sauté pan over medium-high heat
  • Dredge the cutlets in flour, shake off excess, then dip into egg, allowing the excess egg to drip off.
  • Place cutlets into preheated oil and sauté until golden on both sides, about 4 minutes total; don't crowd them. You may have to do this in two stages; add more oil if necessary. Remove the browned cutlets from the pan and place them on a platter in a 170F oven to keep warm.
  • Add wine to pan; reduce by half.
  • Squeeze in lemon juice, simmer 1 minute; then swirl in butter.
  • Return chicken to pan and flip to coat with sauce on both sides.
  • Garnish each serving with the toasted almonds and Italian parsley.