Lemon Chicken Piccata Recipe

For the Chicken

3 pieces Chicken Breasts

½ Teaspoon Salt

½ Teaspoon Black Pepper

1 Teaspoon Italian Seasoning or Oregano (*see Notes)

⅓ cup All-purpose Flour

1 Egg

1 cup Parmesan packed, grated fine

1 Tablespoon Olive Oil

2-3 Tablespoon Butter

For the Sauce

1 Tablespoon Butter

½ cup White Wine *see Notes

Juice of one Lemon

To Garnish

Parsley fresh

Lemon Slices

For the Chicken

Prepare your chicken breast by cutting each breast into two slices lengthwise.
Place cling wrap on your chicken cutlets and flatten with a meat mallet. *see Notes
Get 3 shallow plates or containers. In the first plate combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
Break egg into the second plate and whisk quickly with a fork.
Place grated paremesan cheese into the third plate/container.
Drag each chicken cutlet through the flour first so that it's completely coated. Then take it through the egg and coat it at last with the parmesan.
Place coated chicken pieces into a dish. They shouldn't touch.
Heat up skillet and add the olive oil and one tablespoon of butter. Wait for it to get hot.
When the oil is hot enough (but not smoking) place chicken slices into the pan. Don't over crowd, I add about 2-3 slices at once.
Flip and cook chicken slices golden on all slides. Add and use remaining butter as needed. Take out from the pan and keep aside.

For the Sauce

Keep the pan hot over a slow heat setting.
Place a tablespoon of butter into the pan and wait for it to melt.
Pour white wine into the pan and mix with a spatula over a medium heat setting.
Continue to add in lemon juice and take down heat setting. Combine well and take from the heat.

To Garnish