Plummelo

Ingredients (yields Serves 1 servings)

• 2 skinless, boneless chicken breasts
• 1 tablespoons All-purpose flour
• 2 large eggs
• kosher salt & black pepper
• 1 1/2 tablespoons water
• 1/4 cups extra-virgin olive oil
• 1/4 cups dry white wine, such as Pinot Grigio
• 1/2 cups chicken broth
• 1/2 lemon, juiced
• 1 tablespoons unsalted butter
• 1/2 lemon, cut into thin slices

Cooking Instructions

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat mallet, until they are about 1/4-inch thick. Mix flour, salt, and pepper (seasoning to taste) onto a plate and mix evenly.

In a 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 in the flour, and dip into the egg wash (let excess drip off). When the oil has started to sizzle, add the cutlets and fry for 2 minutes on each side. Remove the chicken from the pan.

For the pan sauce: Add the lemon slices, wine, broth, and lemon juice, into the pan and let simmer for 5 minutes. Add butter and about 1 tablespoon of flour and add to the pan to thicken the sauce (add more flour if you want the sauce thicker). Reduce the heat to medium-low and add the chicken back to the pan; place the lemon slices on top of the cutlets. Let cook again for about 2 more minutes, to reheat the chicken.