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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Adapted from Cook's Illustrated Ingredients:
1 tablespoon butter |
1 medium onion, diced small |
1/2 cup dry white wine or 1/2 cup dry vermouth |
1/3 cup lemon juice (from 2 lemons) |
2 1/4 cups low sodium chicken broth |
4 boneless skinless chicken breasts |
1/2 cup all-purpose flour |
1 teaspoon table salt |
1/2 teaspoon ground pepper |
2 eggs |
2 tablespoons milk |
2 tablespoons butter |
2 tablespoons vegetable oil |
2 tablespoons butter |
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.
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