Total Time
30mins
Prep 20 mins
Cook 10 mins

Adapted from Cook's Illustrated

Ingredients Nutrition

Directions

  1. Melt 1 tbsp butter in a medium non-reactive saucepan. Saute onions until translucent, 2-3 minute Add wine, juice and broth. Turn heat to high until sauce boils, then turn down to medium and reduce to 1 1/2 cups. Strain into a measuring cup and set aside.
  2. Preheat oven to 200 degrees F. Place a baking rack in a rimmed baking sheet and place in oven.
  3. Slice breasts in half horizontally and pound to an even 1/4" thickness. Whisk salt and pepper into flour in a pie plate. Whisk eggs and milk in a second pie plate. Dip chicken cutlets in flour, then in egg, then back in flour. Set aside on a rack over a baking sheet.
  4. When all 8 cutlets are coated, melt 1 tbsp butter in 1 tbsp oil in a 12" nonstick skillet. Saute 4 cutlets over medium heat until nicely browned, 1 1/2 to 2 minutes. Flip and brown another 30-60 seconds. Remove cutlets to baking rack in oven.
  5. Wipe out pan with paper towel, and using another 1 tbsp butter and 1 tbsp oil, cook remaining 4 cutlets. Remove to baking rack.
  6. Wipe out pan with paper towel and add reserved sauce to now-empty pan over medium heat. Swirl in remaining 2 tbsp butter. Dip cutlets in sauce and serve, 2 cutlets per serving.
Most Helpful

This is a great recipe! I've made it a few times already. The chicken comes out just right...not too rubbery or thin. And the sauce is so rich! It has just the right amount of lemon.

codeblusqrl February 10, 2007