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Ingredients
  • subheading: For the Dry Herb Blend:
  • 1 tablespoon fine sea salt
  • 1 teaspoon each crushed rosemary, sage and thyme
  • 1 teaspoon white pepper
  • subheading: To Prepare:
  • 3 chicken breasts, halved horizontally into 6 cutlets (lightly flatten with a mallet, if necessary, for even thickness)
  • 4 eggs
  • About ⅓ cup milk
  • About 3 tablespoons each EVOO and vegetable/canola/frying oil
  • 1 rounded cup AP flour
  • 4 tablespoons butter
  • 1 lemon, thinly sliced, plus juice of 1 small lemon
  • 1 cup white wine
  • 1 cup chicken stock
  • About ½ cup chopped chives and parsley, combined
Steps
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