Chicken schnitzel with lemon and white wine sauce

Ingredients for 4 servings:

• 500 g chicken breast
• 1 onion(s)
• 1 lemon(s)
• 60 g flour
• 3 tbsp extra virgin olive oil, cold squeezed
• 30 g butter
• 100 ml white wine
• e.g. salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Scaloppine di pollo with salsa al lime and wine

Cooking time: 15 minutes. Cut the chicken breast lengthwise into 5 mm thick schnitzels and season with salt and pepper on both sides. Squeeze the lemon. Finely chop the onion. Heat the olive oil and butter in a pan and briefly sauté the onion over medium heat. Add 50 g of flour to a soup plate and coat the chicken schnitzels in the flour. Fry in the fat over slightly higher heat until the schnitzels and onions have turned a beautiful golden yellow. Remove the schnitzels and briefly sauté 1 teaspoon of flour in the pan juices. Deglaze with the juice of one lemon and simmer over low heat for 1 minute, stirring constantly with a wooden spoon. Stir in the white wine, return the schnitzels to the pan, and simmer covered for another 5 minutes. Season with salt and pepper. Variation: For an extra lemony flavor, grate some of the zest from an organic lemon and add the juice. This dish can also be made with veal schnitzel. Serve with fried polenta slices or baked potatoes.