My grandfather is actually a picky eater, and my grandma is always up for anything. I try to help out and cook for them as often as I can. This one of their favorite things I make for both of them. Usually I like to pair it with penne vodka or lemon smashed potatoes.
4-5 (1 package) of boneless, skinless chicken breast cutlets, thin sliced if you can. If not then pound them to ½-inch thick
1 cup flour
¼ cup of olive oil
3 Tsp butter
3 cloves of garlic halved, lengthwise
2 lemons juiced
1 lemon sliced
½ cup dry white wine
1 cup chicken stock
¼ cup grated Parmesan cheese
1. Pat the chicken cutlets dry and season with salt and pepper on both sides.
2. Season the flour with salt, pepper and half of the cheese. Then dredge the 3 tablespoons of butter in the flour and reserve.
3. Beat the eggs
4. Heat the oil, over medium to medium-high heat. Dip the cutlet into the egg batter then dredge it in the flour, then dip it back into egg mixture and sauté to a golden color, 2-3 minutes per side. Repeat moving browned chicken pieces to a plate.
5. After browning the chicken add the butter to the pan along with the garlic and sauté (if you need to lower the heat so the butter does not burn!) Once the garlic is browned add in the wine to deglaze the pan. Let it simmer for about 3 minutes. Then pour in the chicken stock and lemon juice bring it to a bubble.
6. Place chicken back into the pan to cook through another 4-5 minutes. As its cooking add chopped parsley and the rest of the grated cheese. You may place extra lemon slices in the pan or on top of the chicken if you like that extra lemon kick!