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Ingredients
For the Chicken
3 pieces of Chicken Breasts
½ Teaspoon Salt
1/2 Teaspoon Black Pepper
1 Teaspoon Italian Seasoning or Oregano (*see Notes)
⅓ cup All-purpose Flour
1 Egg
1 cup Parmesan packed, grated fine
1 Tablespoon Olive Oil
2-3 Tablespoon Butter
For the Sauce
1 Tablespoon Butter
cup White Wine *see Notes
Juice of one Lemon
To Garnish
Parsley fresh
Lemon Slices
Instructions
For the Chicken
Prepare your chicken breast by cutting each breast into two slices lengthwise.
Place cling wrap on your chicken cutlets and flatten with a meat mallet. *See Notes
Get 3 shallow plates or containers. In the first plate combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
Break the egg into the second plate and whisk quickly with a fork.
Place grated parmesan cheese into the third plate/container.
Drag each chicken cutlet through the flour first so that it's completely coated. Then take it through the egg and coat it at last with the parmesan.
Place coated chicken pieces into a dish. They shouldn't touch.
Heat up a skillet and add the olive oil and one tablespoon of butter. Wait for it to get hot.
When the oil is hot enough (but not smoking) place chicken slices into the pan. Don't overcrowd, I add about 2-3 slices at once.
Flip and cook chicken slices golden on all slides. Add and use remaining butter as needed. Take out from the pan and keep aside.
For the Sauce
Keep the pan hot over a slow heat setting.
Place a tablespoon of butter into the pan and wait for it to melt.
Pour white wine into the pan and mix with a spatula over a medium heat setting.
Continue to add in lemon juice and takedown heat setting. Combine well and take from the heat.
To Garnish
Place chicken back into the pan with the sauce.
Garnish with fresh parsley and freshly cut lemon slices.
Serve up still hot.
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