Chef John's Chicken French

Recipe View In a shallow bowl, whisk together the eggs and milk until well combined. (2 minutes)

Recipe View In another shallow bowl, whisk together the flour, salt, black pepper, and cayenne pepper. (1 minute)

Recipe View Gently dredge each chicken cutlet in the flour mixture, ensuring it's fully coated. Shake off any excess flour. (5 minutes)

Recipe View Dip the floured chicken into the egg mixture, ensuring it's completely coated. Allow excess egg to drip off. (5 minutes)

Recipe View Heat the olive oil and 1 tablespoon of butter in a large skillet over medium heat until the butter is melted and the pan is shimmering. (2 minutes)

Recipe View Carefully place the chicken cutlets in the hot skillet, being careful not to overcrowd the pan. Cook for 2-3 minutes per side, or until lightly golden brown and cooked through. Transfer the cooked chicken to a plate and set aside. (8-12 minutes)

Recipe View Pour the vegetable broth, sherry, and lemon juice into the same skillet. Bring the mixture to a boil over medium-high heat and cook until the sauce has reduced by half, about 5-7 minutes. (7 minutes)

Recipe View Remove the skillet from the heat. Gently whisk in the cold butter cubes, one at a time, until they are completely melted and the sauce is smooth, glossy, and slightly thickened. (2 minutes)

Recipe View Stir in the chopped parsley and season the sauce with sea salt and freshly ground black pepper to taste. (1 minute)

Recipe View Return the chicken cutlets to the skillet, nestling them in the sauce. Spoon the sauce generously over the chicken and cook over medium heat until the chicken is heated through and the sauce is bubbling gently, about 2-3 minutes more. (3 minutes)