- 1 pound of boneless chicken breasts
- 1 plate of flour
- 1extra large egg
- 1 tablespoon of milk
- olive oil
- butter or margarine
- Holland House White Cooking Wine with Lemon (it’s the joint, except no substitutes)
- Parsley (from a jar of course)
You’ll notice that I’m not very precise with ingredients and amounts. That’s because I’m a guy and I like playing fast and loose with the rules of culinary expression. So don’t be a wuss – just jump in and cook to your own taste.
Beat the egg and add the milk. Then clean the chicken. After completing this thankless task, dip the cutlets in the egg, milk mix and dredge in the flour. Then coat the bottom of a frying pan with the olive oil and heat. Make sure the oil is hot but not so hot it will burn the chicken before placing it in pan. When the chicken is yellow/light gold on the bottom turn it over and cook the other side in this manner. When both sides are cooked turn the flame real low. Mix one cup of white wine with the left over egg/milk solution and add one tablespoon of butter or margarine. Make sure to thoroughly mix the egg into the wine. If you don’t, the sauce will come out like egg drop soup.
Poor the wine/egg/milk/butter solution over the chicken and cook at medium heat until the sauce thickens just a little. Turn the chicken over during this to ensure that both sides are absorbing the sauce. Unfortunately most of the alcohol will evaporate during the cooking. Spread a little parsley over the top and serve with rice or linguine.
This may sound like a lot of trouble but it’s not. But you still shouldn’t go to this much trouble with some hoochi who would be just as happy with KFC or Home Run Chicken before tossing some salad.
Wine: Fetzer Chardonnay. It’s cheap and tasty. I have not been able to find a beer to match this dish so your on your own. Maybe a mild pilsner.