4 skinless, boneless, thin chicken breasts (about 1 1/2 pounds)
Maizena, for dredging (or use flour)
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup avocado oil or extra-virgin olive oil
1 lemon, with rind, cut in thin rounds
1/2 cup dry white wine
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
sliced scallions for garnish
In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet. Dredge both sides of the chicken cutlets in the cornstarch and sprinkle with s&p. Dip them in the egg wash to coat completely, letting the excess drip off.
When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant.
Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some cornstarch or flour and add it to the skillet, this will thicken the sauce. Whisk to incorporate and dissolve the cornstarch/flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped scallions before serving.
Adapted from Tyler Florence