A one pan dish featuring breaded chicken cutlets simmered in a flavorful lemon, white wine, and butter sauce. This delicious recipe combines the savory taste of chicken with a tangy sauce, perfect for serving with pasta, rice, or vegetables.
1: Place flour in a shallow dish.
2: In another dish, put beaten egg.
3: Season chicken cutlets with salt, pepper, and garlic powder; dredge with flour, dip into beaten egg. Optionally, repeat dredging in flour and dipping in egg for a thicker coating.
4: Heat olive oil in a pan; add chicken cutlets and cook on low heat until golden and cooked through. Remove chicken from the pan.
5: Add lemon rings to the pan and fry shortly.
6: Add lemon juice, a pinch of salt, chicken broth, and white wine, then cook for a minute or two.
7: Add butter coated in cornstarch and slowly melt into the sauce.
8: Return chicken to the pan and cook until heated through.
9: Serve with pasta, rice, potatoes, or vegetables.
