Lemon-Butter Chicken Cutlets

1. Prepare Egg Mixture and Flour

Whisk together the eggs, whole milk, salt, and ground black pepper in a wide, shallow bowl until well combined. Place the all-purpose flour in a separate bowl.

2. Heat Oils

Heat the olive oil and vegetable oil in a wide skillet over medium-high heat until the oil is shimmering.

3. Dredge and Fry Chicken Cutlets

Dredge each chicken cutlet in the flour, shaking off any excess, then dip it into the egg mixture, allowing any extra to drip off. Carefully place the cutlets into the hot oil, frying them for about 4 minutes on each side, or until they are golden brown and cooked through. Transfer the chicken to a baking sheet lined with paper towels to drain any excess oil.

4. Prepare Pan for Sauce

Remove the oil from the skillet and wipe it clean with paper towels. If using lemon slices, melt 3 tablespoons of unsalted butter in the pan and cook the lemon slices for about 3 minutes until lightly caramelized.

5. Make the Sauce

Melt 3 more tablespoons of unsalted butter in the pan. Add the dry white wine and freshly squeezed lemon juice, bringing the mixture to a boil. Cook for 3 to 4 minutes until the alcohol evaporates and the flavors meld together. Pour in the chicken stock and continue to boil for about 5 minutes, or until the sauce has thickened.

6. Simmer Chicken in Sauce

Reduce the heat and tuck the cooked chicken cutlets into the sauce, allowing them to simmer for about 4 minutes.

7. Garnish and Serve

Garnish the dish with the cooked lemon slices and a generous sprinkle of freshly minced parsley before serving.