Note well: Make sure to have all
ingredients measured and lined up before starting to cook. You will
have to make the chicken in 2 batches of 2 cutlets each, so the
frying fats and the sauce ingredients will be used half at a time.
Before beginning, put the oven on 200 degrees so you will have a
warm oven to keep the first batch of two cutlets warm while cooking
the second two.
Between 2 sheets of waxed paper, using
the side of a can, a heavy jar, or a meat pounder, pound the breasts
until about 1/3 of an inch thick (or have the butcher do this for
you). Season well with salt and pepper.
Place some flour on a dinner plate or a
piece of waxed paper.
Beat the eggs with a fork in a wide, shallow
bowl or a deep plate with a rim.
Dredge 2 chicken breasts on both sides
in the flour, coating heavily by pressing it on. Then pass the breasts
through the egg, making sure they are thoroughly coated.
Just before placing the breasts in the
hot oil, dredge them in the flour again, again coating heavily.
In a 10-inch skillet, over medium-high
to high heat, heat the oil and butter together until sizzling. Place
the coated breasts in the pan and fry for about 2 minutes or slightly
longer per side, until the batter is browned and the cutlets are
just done through. If the fat in the pan starts smoking before the
cutlets are done, turn down the heat slightly or add just a touch
(a teaspoon or so) more oil. Do not let the fat burn or, for that
matter, the flour that has migrated into it.
As the cutlets are done (2 fit easily in
a 10-inch skillet), remove to a serving platter and keep warm while
making the sauce.
Immediately add the vermouth, chicken broth
and lemon juice to the pan. Let boil over high heat for about a
minute, until reduced by about half and slightly thickened. It will
Pour the sauce into a cup and set aside
while repeating the whole procedure with the remaining cutlets and
When you have made the second sauce, add
the first to it, in the skillet, to reheat it. Pour the sauce over
the cutlets, garnish with lemon wedges and serve immediately.