Beat the eggs, milk, salt, and pepper and pour into a shallow dish. In a second shallow dish, place the flour. Using your hand, place one chicken cutlet into the flour, coating and shaking off the excess. Next, dip the chicken in the egg mixture, and finally, place into the flour again, gently pressing so it sticks on all sides. Repeat.
Heat some butter in a non-stick pan over medium heat. Add coated cutlets and cook until golden brown on both sides. Cook in batches to avoid overcrowding the pan. Place the chicken aside on a plate.
While the pan is still hot, add one tablespoon of melted butter. Add in onion and cook until soft, a couple minutes. Stir in the flour and cook until bubbles appear 1-2 minutes. Pour in the stock and lemon juice, and whisk to combine, simmering over medium-low heat until the sauce thickens. Place chicken back into the pan. Continue to simmer until hot. Plate chicken and pour sauce over top. Enjoy!
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