Serves: 4
Total Calories: 880

1 1/4 pounds thin-sliced chicken cutlets
salt and freshly ground black pepper
2 large eggs
1/2 cup Chicken Broth or store-bought
1/4 cup dry white wine
2 to 3 tablespoons fresh lemon juice
3 tablespoons olive oil
3 tablespoons unsalted butter
1 tablespoon fresh flat-leaf parsley
1 lemon, cut into wedges

1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. Sprinkle the chicken with salt and pepper.

2 In a shallow bowl, beat the eggs with salt and pepper until well blended. Spread the flour on a piece of wax paper. Mix together the broth, wine, and lemon juice.

3 In a large skillet, heat the oil with the butter over medium heat until the butter melts. Dip only enough of the cutlets in the flour as will fit in the pan in a single layer. Then dip them in the egg.

4 Arrange the slices in the pan in a single layer. Cook the chicken until golden brown on the bottom, 2 to 3 minutes. Turn the chicken with tongs and brown on the other side, 2 to 3 minutes more. Regulate the heat so that the butter does not burn. Transfer the chicken to a plate. Cover with foil and keep warm. Repeat with the remaining chicken.

5 When all of the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the pan, until the sauce is slightly thickened. Stir in the parsley. Return the chicken pieces to the skillet and turn them once or twice in the sauce. Serve immediately with lemon wedges.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 880
Calories from Fat: 191

More Recipes from the Cook'n in Italy Cookbook:
* Poultry
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Braised Quail
Chicken Cutlets Francese
Chicken Cutlets with Basil and Lemon
Chicken Cutlets with Sage and Peas
Chicken Livers with Vin Santo
Chicken Rolls in Red Wine
Chicken Rolls with Anchovy Sauce
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Chicken in the Style of Roast Pig
Chicken in the Style of the Hunter’s Wife
Chicken with Celery, Capers, and Rosemary
Chicken with Gorgonzola and Walnuts
Chicken with Lemon and White Wine
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Chicken with Porcini
Chicken with Prosciutto and Spices
Chicken with Sausages and Pickled Peppers
Chicken with Vinegar, Garlic, and Hot Pepper
Country-Style Chicken and Vegetables
Crusty Broiled Chicken
Devil’s Chicken
Duck Breast with Sweet-and-Sour Figs
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