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You can't get much faster, easier or tastier than this Italian-American classic—seasoned chicken cutlets dipped in flour and egg, sauteed and served in a white wine, lemon and butter sauce. Rachael likes to serve the dish, her mom's favorite, with roasted asparagus or thin spears of broccolini. Simply toss the vegetables with shallots, olive oil, salt and pepper, then roast on a sheet pan at 400°F until just brown at the edges.
For the dry herb blend, mix the ingredients.
To prepare, season cutlets with herb blend on both sides.
Whisk up eggs and milk in shallow dish.
Heat oils in large skillet over medium to medium-high heat.
Dredge the chicken in flour, then coat in egg mixture and cook cutlets until puffed and golden, 5 to 6 minutes. Transfer to warm metal tray and add butter to pan. Brown lemon slices a bit, then add wine and lemon juice and reduce to thicken and sweeten. Add stock and reduce by half, 5 to 6 minutes more. Add chicken back to pan and warm through. Top with herbs.