Chicken Cutlets with Lemons and Sage

Ingredients:

• 600 g chicken breast fillet
• Wheat flour for breading
• 2 large eggs
• Juice of 1 lemon
• 3 tbsp. l. olive oil
• Leaves of 4 sprigs of sage
• 1/2 cup dry white wine
• 3/4 cup lightly salted chicken broth
• 1 - 2 tbsp (30 g) butter
• Salt and freshly ground pepper
• Lemon wedges, for garnish

Preparation:

1. Prepare the chicken meat: Cut the chicken breasts into 4 layers, moisten with a little water, and season with salt and pepper. Place the meat between two layers of plastic wrap and pound with a meat mallet to form thin patties about 1 cm thick.
2. Prepare the breading mixture: Pour a small amount of flour into the dish and mix with salt. In a separate bowl, beat the eggs with lemon juice.
3. Prepare cutlets: Heat olive oil in a large skillet over medium heat. Dredge the patties in flour, then dip them in the egg mixture. Place the patties in the skillet and fry until golden brown, about 2 minutes per side. Then transfer the patties to paper towels. Add the sage leaves to the skillet and fry for about 2 minutes. Transfer the sage leaves to paper towels.
4. Prepare the sauce: Discard any remaining oil from the pan. Pour in the wine and chicken broth and cook over medium heat until the liquid is reduced by half, about 5 minutes. Add the butter and melt.
5. Transfer the cutlets to a serving dish and sprinkle with fried sage and drizzle with the sauce. Serve the chicken cutlets with lemon wedges and warm pumpkin and wheat grain salad.