Recipe by: Ephratah Schwennesen
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April 1, 2025
This recipe will make an excellent Sunday dinner with your family. Imagine serving perfectly fried chicken topped with a light, lemony sauce over a bed of silky angel hair pasta. You can do most of the work in the morning —prepping the chicken up to step seven — while the sauce can be conveniently made a day ahead.
Using a sharp knife, carefully filet each chicken breast (2 large). Then cut each of the four pieces crosswise to creat eight pieces all together. Using a meat pounder or rolling pin, pound each cutlet until about 1/4 inch thin throughout.
I find placing plastic wrap under and over the chicken when pounding thin helps keep things tidy. Laying the cutlet flat in a zip top bag also works great.
In a medium mixing bowl, combine the chicken broth (2 cups) with 1 teaspoon salt, stirring until the salt has fully dissolved. Add chicken cutlets to the broth mixture, cover, and refrigerate for 3-4 hours to fully marinate.
After chicken has marinated, drain chicken cutlets and pat dry with paper towels.
Place flour (¾ cup) in shallow dish or bowl. In a separate dish or bowl, mix together the panko (2 cups), parmesan cheese (2 cups), black pepper (½ tsp), and remaining teaspoon of salt.
Crack eggs (4) into a third shallow dish or bowl, whisking until frothy and well combined.
Place a baking sheet near your dredging station. Taking one chicken cutlet at a time, dip first into flour, making sure the entire cutlet is dusted. Then, take the floured cutlet and dip it into the egg mixture, again making sure the entire cutlet is coated. Finally, dredge the chicken cutlet in the panko mixture, pressing the cutlet against the panko as needed to ensure the panko mixture adheres. Carefully lay each breaded cutlet onto the baking sheet, making sure not to overlap them.
Repeat until all the chicken cutlets are coated in the panko mixture.
Once all the cutlets have been breaded in the panko mixture, cover the baking sheet, and refrigerate for several hours.
Heat oven to 200 °Fdegrees. Place a baking sheet, lined with paper towels, inside your oven once it comes to temperature.
In a large skillet, over medium-high heat, add 2 tablespoons of butter and 2 tablespoons of olive oil. Heat until shimmering.
Carefully place three chicken cutlets into shimmering oil/butter, frying until first side is golden brown, approximately 3 minutes.
Add equal parts butter and olive oil as needed as you continue cooking the remaining chicken.
Flip chicken cutlet, frying second side until golden brown and chicken is thoroughly cooked through, another 3 minutes approximately.
As the cutlets are done, carefully remove from the skillet and lay each cutlet on the paper towel lined baking sheet in the oven, being careful not to stack the chicken pieces.
This will keep the chicken warm and crisp until you are ready to plate your meal.
Repeat the process until all the chicken is done.
In a small saucepan, over medium-low heat, add butter (½ cup) and chardonnay (½ cup). Cook for a few minutes until the butter has melted.
Once the butter has melted, reduce temperature to low, add the lemon juice (¼ cup), sugar, salt, and heavy cream.
Simmer on low heat for 10-12 minutes, stirring often.
Keep an eye on the sauce to make sure it stays at a low simmer and does not boil over or scorch.
After 10-12 minutes, the sauce is done and ready to be served.
Place a portion of the cooked angel hair pasta on each dinner plate. Next, nestle a chicken cutlet into each bed of angel hair pasta.
Pour sauce over the chicken and pasta.
Garnish each chicken cutlet with fresh basil leaves, diced sun-dried tomatoes, and shredded Parmesan cheese. Serve and enjoy!
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