This is a family favorite recipe–My mom has made ever since I can remember and quite often. When we were in Portugal and chicken breasts weren’t a thing she would use turkey cutlets instead. This is also my sister’s favorite meal so she often requested it for her birthday. I always remembered it being a big deal to make, but found it surprisingly easy to throw together on a weeknight.
3 chicken breasts
2 T milk (I used almond)
1/4 cup flour (I used a gluten free blend)
1/2 cup butter, divided (I used earth balance)
1-2 lemons. I used 2 because I like the lemon taste, but you could get away with one especially if it was particularly juicy!
Cut the chicken breasts in half. (This helps them cook more evenly!) Pound them as flat as you can with a mallet. This is also a good step to scare the people in the house away from messing with you! (If you have need of such a thing!)
Beat the eggs and milk together. Put the flour and any seasonings (salt and pepper are your friends!) in a different bowl and mix well. Put 1/4 cup butter in a frying pan and melt it.
Dip each piece of chicken in the egg mixture (both sides) and then dip it in the flour mixture. Your hands will get dirty! Then place in the frying pan. Brown the chicken on both sides. This is the part where it was important to get the chicken evenly flat–you might have some issues with it cooking evenly if you didn’t follow the previous directions. (Don’t ask how I know this…) Remove the chicken to a platter or plate.
Squeeze the lemon juice and add water to make a 1/2 cup.
Pour into the fry pan and stir a bit to get the browned bits up. Add the remaining butter and melt and stir to mix. Pour the sauce over the chicken and serve–best served with mashed potatoes!