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Figaro 20 hours ago
For the real thing, eggs, 2 TB fine grated parmesan & 2 TB lemon jce to batter, no milk; sauté in 3 TB butter, 4 TB olive oil. For sauce add clove of smashed garlic to pan, ½-1 cup broth, ¼ wine, jce of ½ lemon, then ½ cream.

Cream cuts the lemon 'pucker'; 2 cups broth, you'll have a lake. Lemon slices, nice but more work than necessary, and basically inedible. Yes to the parsley.
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Raje Wolf 20 hours ago
This is an excellent and easy recipe. The chicken is tender and the lemony flavor is great. I served it with steamed green beans and a green salad with apples. Our guests ate every bite.
Ingredients
  • 2 eggs
  • 2 tablespoons whole milk
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon ground black pepper, plus more for seasoning
  • 1 cup all-purpose flour
  • ⅓ cup olive oil
  • ⅓ cup vegetable oil
  • 4 to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)
  • 3 to 6 tablespoons unsalted butter
  • 1 lemon, thinly sliced, seeds removed (optional)
  • ½ cup dry white wine
  • Freshly squeezed juice of 1 lemon, more to taste
  • 2 cups chicken stock
  • 3 to 4 tablespoons freshly minced parsley
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