Chicken Paillards

(4 servings)picture

2 eggs

3 tbsp vegetable oil

2 tbsp water

salt and pepper to taste

Flour for dusting

1 or 2 medium chicken cutlets per person

4 tbsp unsalted butter

2 tbsp fresh lemon juice

1 tbsp finely chopped fresh sage

Whisk together the eggs, 1 tbsp of the oil and the water in a shallow bowl.  Add salt and pepper.  Place some flour in a dish and roll the chicken cutlets in it, shaking off excess.  Then dip each in the egg mixture and let the excess egg run off.

Heat 2 tbsp of the butter and remaining oil in sauté pan.  Add the chicken cutlets without crowding (you might have to cook them in 2 batches), and cook till golden on both sides, about 4-5 minutes per side (check).  Remove the chicken to a serving dish. Add the remaining butter to the hot skillet, then the lemon juice and sage, more salt and pepper, and stir quickly as it reduces, a minute or so.  Pour sauce over the chicken and serve immediately.

(Adapted from recipe in the cookbook Parisian Home Cooking by Michael Roberts)