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1
Clean Chicken:
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2
Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
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3
Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
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4
Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
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5
Roll butter in flour mixture, set aside.
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6
In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
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7
Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
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8
Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
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9
Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
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10
Pour the sauce over the chicken cutlets, and garnish with the parsley.
