ALEX HITZ / COOKBOOK AUTHOR
2 pounds boneless skinless chicken breasts
1 1/2 teaspoons plus 2 1/8 teaspoons salt, divided
¾ teaspoon plus 1 1/8 teaspoons ground black pepper, divided
1 cup milk
3/4 cup lemon juice, divided
2 tablespoons minced garlic
1 cup grated Parmesan cheese, firmly packed
½ cup all-purpose flour
6 tablespoons salted butter
3 tablespoons olive oil
Chopped chives to garnish
Wash and thoroughly pat dry the chicken or the veal.
Butterfly or pound the breasts so they are ¼- to 1/2-inch thick, and then season both sides with 1/8 teaspoon of the salt and pinch of the ground black pepper, for a total of 1/4 teaspoon salt and 1/8 teaspoon pepper.
In a medium-sized mixing bowl, whisk together the eggs, milk, ½ cup lemon juice, garlic, 1 ¼ teaspoons of the salt, and ½ teaspoon of the ground black pepper. Set the bowl aside.
In another mixing bowl, whisk together the Parmesan cheese, flour, 2 1/8 teaspoons of the salt, and 1 1/3 teaspoons of the ground black pepper. Set this bowl aside, too.
Melt the butter with the oil in a large, heavy skillet over a medium heat.
Dip the chicken in the dry ingredients, coating it on both sides. Then dip the chicken in the wet ingredients, coating it thoroughly on both sides, and then dredge it again in the dry ingredients. A thick coating will be evident on the breasts. When the foaming has subsided, sauté the chicken in batches approximately 3-4 minutes per side until both sides are golden brown.
Transfer the finished pieces onto a warm serving platter.
When you are finished sautéing the chicken, deglaze the pan with 1/4 cup of the lemon juice. Swirl the mixture together, and pour the lemon butter sauce over the top of the breasts. Garnish with the chopped chives, and serve. Yield: 6-8 servings.From "MY BEVERLY HILLS KITCHEN: Classic Southern Cooking with a French Twist".