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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Luckytrim
Servings: 6
12 chicken cutlets
salt and pepper
⅓ cup all-purpose flour
1 cup milk
1 egg
1 ½ cup unseasoned bread crumbs
1 ½ tablespoon fresh lemon peel
1 stick butter, approximately
1 cup dry white wine
1 ¼ cup chicken broth
⅓ cup fresh lemon juice, or to taste
2 teaspoon cornstarch mixed with 1 tablespoon water
Season cutlets with salt and pepper. Dredge cutlets in flour, shaking off any excess. Mix milk and egg together in a shallow dish. Set aside. Combine bread crumbs and lemon peel on a sheet of wax paper. Dip floured cutlets into milk mixture allowing excess to drain off and coat both sides with bread crumbs. Heat oven to 150°F, or its lowest setting. Cover a cookie sheet with paper towel. Melt 2 tablespoons butter in a large skillet and cook cutlets on both sides over medium heat until done, about 8 minutes total, adding butter as necessary. When cutlets are cooked, place them on the cookie sheet and put in the oven. Add wine to skillet and boil until the alcohol burns off, approximately 2 minutes. Lower heat, add chicken broth and lemon juice, scraping up any bits sticking to the bottom, and simmer 5 minutes. Combine cornstarch and water, stir into sauce and continue cooking until thickened. Season with salt and pepper to taste. Pour sauce over cutlets and serve.