- For the chicken:
- 2 chicken fillets
- 2 tbsp plain flour
- 2 eggs
- 25g Parmesan, finely grated
- Zest of 1 lemon
- For the sauce:
- 25g butter
- 50ml olive oil
- 2 lemons, 1 juiced and 1 sliced into medallions
- 2 garlic cloves, chopped
- 125ml white wine
- 125ml chicken stock
- 125ml cream
- Small handful parsley, chopped
- Sea salt and freshly ground black pepper
- YOU’LL NEED
- Frying pan
Take each chicken fillet and half across the center, along the length of the fillet.
For the dredging: In one wide bowl, mix the flour with salt and pepper. In another bowl, mix eggs, Parmesan cheese and lemon zest until combined.
Heat a few tablespoons of olive oil in a large pan on medium heat. Dredge chicken in flour, then in the egg mixture and directly in the hot pan. Continue for all chicken pieces, being careful not to overcrowd. Fry for 3-4 minutes on each side until golden, set aside on kitchen paper.
Drain off some of the oil from the pan and bring it back/return it to the heat. Fry the sliced lemon medallions until tender, about 2 minutes on each side. Set aside with the chicken.
Using the same pan, melt the butter and fry the garlic for a minute. Add lemon juice and white wine and let it reduce, about 2-3 minutes. Stir in the cream and chicken stock and cook for an additional 3-4 minutes until thick and creamy. Take a taste and add salt and pepper if necessary.
Arrange the chicken on a plate and pour the hot pan sauce over the chicken. Garnish with parsley and serve.