This Italian-American dish of flour-dredged, egg-dipped, sautéed chicken cutlets with a lemon-butter and white wine sauce is every bit as dreamy as you might imagine. The lemon cuts perfectly through the rich, creamy white-wine sauce.
2 chicken fillets
2 tbsp plain flour
25g Parmesan, finely grated
1 lemon, zested
50ml olive oil
2 lemons, 1 juiced and 1 sliced into medallions
2 garlic cloves, crushed
125ml white wine
250ml chicken stock
Small handful parsley, chopped
Sea salt and freshly ground black pepper
1. Take each chicken fillet and halve across the length of the fillet.
2. For the dredging: In one wide bowl, mix the flour with salt and pepper. In another bowl, mix the egg, cream, parmesan and lemon zest.
3. Heat a few tablespoons of olive oil in a large pan on medium heat. Dredge the chicken in flour, then in the egg mixture and put directly into the hot pan. Continue for all chicken pieces, careful not to overcrowd. Fry for 3-4 minutes on each side until golden, set aside on kitchen paper.
4. Drain off some of the oil from the pan and bring back to the heat. Fry the sliced lemon medallions until tender, about 2 minutes each side. Set aside with the chicken.
5. Using the same pan, melt the butter and fry the garlic for a minute. Add lemon juice and white wine and let reduce, about 2-3 minutes.
6. Stir in the cream and chicken stock and cook for an additional 3-4 minutes until thick and creamy. Take a taste and add salt and pepper if necessary.
7. Arrange the chicken on a plate and pour the hot pan sauce over chicken. Garnish with parsley and serve.
One of my favourite experiences making TV shows was filming the series Grandma's Boy across Italy in 2014. During the eight-week shoot I travelled from the north to the south, cooking with Italian grandmothers and discovering the secrets to their regional home cooking. I learned just how passionate Italians are about food.