2 chicken breasts or veal cutlet
flour
2 TBL EVOO
4 TBL butter
salt and pepper to taste
3 shallots
1/2 CU white wine
2 TBL butter
1 lemon (juiced)
1. Flatten your chicken breasts using a meat pounder or similar
2. Dip flattened meat into egg, then flour
3. Cook in very hot shallow fry pan in EVOO and melted butter for not more than 30 seconds per side
4. Saute shallots in cutlet remains in pan
5. Add wine and juice from 1 lemon
6. Stir until smooth
7. Remove from heat and allow to cool a few minutes
8. Add 2 TBL butter and stir to combine
9. Plate cutlet, pouring sauce over top
1. When flattening, use heavy duty plastic wrap sprayed lightly with water to allow the meat and pounder to slide, rather than tear.
2. Using plastic wrap can also help you get a tighly rolled kiev
