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