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)