Well this was easy! I don't cook breaded cutlets all that often. In fact, the last time I did it, was for the BB Parmesan Chicken challenge. I'm not sure why I don't -- I must think it's too labor intensive, or messy, or too many steps, or adds too many unnecessary calories, but this is second time I've been surprised how easy it was, really not that time consuming, and didn't really take that much fat (never as much as Ina calls for).
When you actually follow directions, your cutlets get nice and crispy and golden brown, with barely any olive oil.
Reducing the butter, wine, and lemon juice to a nice sauce. I only used one tablespoon (not 3) and it still got very thick and saucy.
Yum. Lemony chicken, still crisp and hot.
This was a huge chicken breast and despite pounding the heck out of it, it was still too thick for my tastes. Next time I'd use tenderloins or fingers just because I like thin, small pieces of well done chicken. Other than that, this was very good!
Use it Up Points: Excellent -- 100%. I had everything I needed in the pantry and freezer for this recipe, except fresh parsley, so I used dried (normally not used in my house, but didn't want to go to the store).