- 1 lb. chicken cutlets
- 1 1/4 cups of plain breadcrumbs
- 1 cup of grated Romano cheese
- 1/4 cup of flour
- 3 eggs
- 1/4 of buttermilk
- 1 cup of chicken stock
- 1/2 cup of semi sweet wine (I used a Pinot Grigio from Aldi)
- 1/4 cup of butter
- Fresh lemons (about 1/2 a lemon for every three cutlets)
- Salt, black pepper, and white pepper
In a medium sided bowl beat eggs, and buttermilk together. Season with salt, and black pepper. Set aside.
In a separate medium bowl, combine breadcrumbs, and grated cheese. Season with salt, and black pepper.
Place flour in a third bowl. Season with salt, and black pepper.
Butterfly, and pound cutlets to achieve an even constancy. Dredge cutlets in the seasoned flour mixture, then egg, and then breadcrumbs.
Sauté breaded cutlets in large pan utilizing butter, on low/medium heat. Lightly brown on each side. Add butter as needed to cook all cutlets. Once all cutlets are browned, add more butter, and two table spoons of butter. Raise heat, and mix it well. Don’t burn it. Allow roux to thicken, and add white wine. Once the wine cooks off, add stock, and then the chicken back to pan. Add lemon. Simmer for about five minutes, rotating cutlets, until chicken is softened. Season to taste with salt, and white pepper. Serve immediately.