Lemony Parmesan Crispy Chicken Cutlets with Lemon Butter Sauce

Steps

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1. 1
   Mix the plain breadcrumbs with freshly grated Parmesan cheese and a pinch of salt.
   ≈0:50
2. 2
   Whisk together eggs, milk, salt, and freshly grated Parmesan cheese in a bowl.
   ≈1:01
3. 3
   Heat extra light olive oil in a large skillet for shallow frying, and pound the chicken breasts thin to about 1/4 inch thickness.
   ≈2:07
4. 4
   Lightly salt both sides of each chicken cutlet, dip into the egg mixture, then coat thoroughly with the breadcrumb mixture. Let sit for a few minutes so the coating adheres.
   ≈2:23
5. 5
   When the oil is hot, carefully place the breaded cutlets into the skillet and fry until golden brown on the bottom, about 3-4 minutes. Flip and cook the other side until golden and the chicken is fully cooked through.
   ≈3:17
6. 6
   Remove the cooked cutlets and set aside on a plate. In the same skillet, add extra virgin olive oil and the minced shallot, cooking gently for about 1-2 minutes until softened.
   ≈5:30
7. 7
   Add the lemon juice to the softened shallot, then pour in the chicken stock. Allow the mixture to simmer and reduce by half, about 3-5 minutes.
   ≈6:29
8. 8
   Combine 1 tablespoon of butter with the flour to form a paste. Add this butter-flour mixture to the simmering sauce and stir well to thicken it.
   ≈7:47
9. 9
   Stir in the chopped fresh parsley. Gently place the cooked cutlets back into the pan and coat them with the sauce.
   ≈8:19
10. 10
    Transfer the chicken cutlets to serving plates and spoon the lemon butter sauce over them. Serve with rice, angel hair pasta, or mashed potatoes. Garnish with lemon slices if desired.
    ≈9:00