Chicken Francese with Lemon and Wine

recipe adapted from Rachael Ray 365: No Repeats

Ingredients

• 4 tbs. EVOO, divided
• 1 1/2 lbs. very thin chicken cutlets
• salt and freshly ground black pepper
• brown rice flour, for dredging
• 4 eggs, beaten until frothy
• 2 pinches of freshly grated or ground nutmeg
• 1 1/2 tbs. lemon juice
• 1/2 c. dry white wine
• 2 tbs. capers
• 3 tbs. fresh flat-leaf parsley leaves, chopped

Directions

1. Place a platter in a low oven to warm.  Heat a very large nonstick skillet over medium heat.  Add 1 1/2 tbs. EVOO to the skillet.
2. Season the chicken with salt and pepper.  Coat half the chicken at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan.  Saute the cutlets for 3 to 4 minutes on each side, until golden and puffy.  Transfer the cooked chicken to the warm platter and repeat with the remaining culets, using an additional 1 1/2 tbs. EVOO.  
3. Once all the chicken has been cooked, add the nutmeg, the lemon juice, and the white wine to the pan.  Scrape up the pan drippings with a whisk.  Stir the capers and parsley and the remaining tablespoon of EVOO into the sauce.  Turn off the heat.  Shake the pan to combine the sauce.  Spoon the sauce over the cutlets.  Serves 4.

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