Lemon-Sage Chicken Cutlets

• 2 large skinless, boneless chicken breasts (about 1 1/4 pounds)
• Kosher salt and freshly ground pepper
• All-purpose flour, for dredging
• 2 large eggs
• Juice of 1 lemon, plus lemon wedges for serving
• 3 tablespoons extra-virgin olive oil
• 4 sprigs sage, leaves only
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken broth
• 1 to 2 tablespoons unsalted butter
• Warm Farro Salad or other grains, for serving (optional)

1. Slice each chicken breast in half horizontally to make 2 thin cutlets.
2. Sprinkle lightly with water, place between two sheets of plastic wrap and pound until 1/4 inch thick.
3. Season with salt and pepper.
4. Pour some flour into a shallow dish and season with salt.
5. Lightly beat the eggs with the lemon juice in another shallow dish.
6. Heat the olive oil in a large skillet over medium heat.
7. Dredge the cutlets in the flour, shaking off any excess; dip in the lemon-egg mixture, coating both sides.
8. Add the cutlets to the skillet and cook until golden on the bottom, about 2 minutes.
9. Add the sage leaves to the skillet, then turn the cutlets and cook until golden on the other side, about 2 more minutes.
10. Transfer the cutlets and sage to a paper towel-lined plate.
11. Pour out any remaining oil from the skillet.
12. Add the wine and chicken broth and cook over medium-high heat until reduced by half, about 5 minutes.
13. Add the butter and swirl until melted.
14. Transfer the chicken to a platter.
15. Top with the fried sage and drizzle with the pan sauce.
16. Serve with lemon wedges and grains on the side.
17. Per serving: Calories 430; Fat 17 g (Saturated 4 g); Cholesterol 175 mg; Sodium 142 mg; Carbohydrate 23 g; Fiber 1 g; Protein 39 g
18. Photograph by Antonis Achilleos

skinless, kosher salt, flour, eggs, lemon, extravirgin olive oil, sage, white wine, chicken broth, unsalted butter, salad

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-sage-chicken-cutlets-recipe.html (may not work)