I’ve made this numerous times and different ways .. I think this way is the BEST!

Servings: 2


  • 2 chicken breasts, butterflied
  • ½ cup flour
  • 1 handful of fresh parsley
  • 2 ounces Parmesan cheese
  • 2 eggs
  • 1 cup white wine
  • 1 cup chicken stock
  • 2 garlic cloves
  • 4 tablespoons olive oil
  • 4 tablespoons of unsalted butter
  • ½ lemon
  • Salt and pepper


Crack eggs into a dish large enough to fit one chicken breast. Season eggs with salt and pepper, whisk together. Chop the parsley (keep a few whole sprigs for garnish) add to egg mixture. Grate all the Parmesan cheese and add to egg mixture, mix well.

Get your wine and chicken stock portions ready. Add plain flour to dish. Peel the garlic and place in a garlic press or chop finely.

Add olive oil and 2 tablespoons butter to pan on medium heat. Coat the chicken with flour, shake off excess flour. Dip the cutlets into the egg mixture, and place in hot oil. Cook approximately 4 minutes per side (depending on thickness). Flip over once brown and cook the other side.

Transfer chicken to a hot place and rest. Add the wine, crushed garlic, half lemon juice, and chicken stock and chopped parsley.  Add the remainder of butter and reduce for 2 minutes on full heat.

Return the chicken to the sauce and continue heating chicken on medium heat. Reduce the sauce until it looks a little thicker.  Pour over cutlets and add remaining parsley.

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