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Author Notes: Chicken cutlets breaded in parmesan and covered with a white wine, lemon cream sauce. This is a very rich dish. So small portions go a long way. Best served with a side of pasta or salad. —Chef Mills
- 1 Bonless Skinless Chicken Breast
- 1/2 Lemon (Juiced) No Seeds
- 1 Large Egg
- 1 cup Parmesan Cheese Grated
- 1-1/2 cups White Wine
- 4-5 tablespoons Unsalted Butter
- 1/4 cup Heavy Cream
- 1 teaspoon White Pepper (Black will work, Just Visable)
- 1 teaspoon Salt
- 1 teaspoon Parsley (Garnish)
- 1/4 cup Canola Oil for Frying
- 1/2 cup Flour for dredging
- Clean all fat and veins off chicken. Cut the breast into 4-6 small equal cutlet pieces. Put oil in a decent size pan and turn to med high heat on stove top
- Crack one egg in a bowl and whip till foamy. Add parmesan and mix well. This will be your breading. Add more egg or parmesan to get the consistency of oatmeal.
- Once oil is hot enough for frying. Dredge the cutlets in the flour, coating completely, then coat in the parmesan batter. Placing one cutlet at a time in the pan, fry for a few min. on each side till nice and golden brown. You may have to do this in batches depending on the size of your pan. Place each finished cutlet on a paper plate to drain of oil. Once all chicken is fried. Discard the oil and put the clean pan back on the stove.
- Place all the fried cutlets in the pan and turn heat on high. You will need to add the wine first. Let it sit for a few seconds, then add the cream, cut up 3 tbs. butter and place randomly around the cutlets. Then add lemon juice, salt, and pepper to taste.
- After a few min. flip the cutlets. After another min. or so, remove the cutlets to a serving plate. Now its time to reduce the sauce. Reduce the sauce by half. At the end turn the heat down, and throw in the last 2 tbs. of butter and swirl around. Once completely reduced, pour over cutlets, and garnish with parsley. Enjoy!