- 1 large skinless chicken breast
- 1/2 cup flour
- 1 egg, room temperature
- 1/2 cup bread crumbs (seasoned ok and even preferable)
- 1/3 cup grated parmesan cheese
- salt and pepper to taste
- 1 large lemon
- 1 tablespoon honey
- 3/4 cup white dry wine
- fresh chopped or dried parsley for garnish
- 3 tablespoons butter
- Place chicken breast(s) between two sheets of wax paper and pound out evenly until approximately 1/4 inch in thickness.
- Beat egg and pour into plate. Combine flour and salt and pepper (to taste) in another plate. In a third plate combine bread crumbs and parmesan cheese.
- Heat skillet to medium with 1 or 2 oz of butter.
- Dredge breast in flour, then egg, and then coat liberally in the crumb/parmesan mixture.
- Immediately add to hot skillet and saute on one side for 3 minutes until golden brown, flip over and brown again for 3 minutes. Remove to plate and cover with foil to keep warm. (If you didn’t thin chicken to 1/4 inch you may need to saute a minute or two more on each side)
- Slice lemon open, cut a few slices for garnish and measure 1/3 cup lemon juice into hot pan, add white wine and honey and quarter lemons and add. Bring to a boil and reduce by 1/2 while scraping up the bits in the pan (called ‘fond’).
- Remove from heat. Discard lemon quarters. Add 2 pats of butter and swirl until melted. Salt and pepper to taste.
- Place chicken on plate, spoon sauce over, and sprinkle with parsley and add lemon slice for garnish.
Recipe and Photo: The Merlin Menu / CC BY