When we lived in Charlestown, this was a regular meal at our house. I found it in a cookbook from one of the North End restaurants. I have since lost the pages from that cookbook, but found a version online that helped me put it back together. The unusual thing about this recipe is the chicken is dredged in flour and then put in an egg wash and then put in the sauté pan – without going back into flour or bread crumbs. It has a crispy, but very light coating.
1-2 lbs boneless chicken fillets, cut into 3-4 oz. medallions of uniform thicknessWhisk the eggs and milk together. Spread the flour, seasoned withs alt and pepper, in a shallow dish. Heat half of the butter in a skillet over medium high heat. While the butter is getting hot, dredge the chicken in the flour, piece by piece, and then dip each one in the egg wash, and then into the sauté pan. Cook the chicken about three minutes on each side. If they are pounded thin, this will make sure they are cooked through. (You may have to do this in two batches in your sauté pan.) Transfer the chicken to a serving platter and keep warm.
1/4 cup milk
1 cup flour
1 cup butter (1 stick)
4 lemons: slice two and juice two, reserving juice
salt and pepper
1 tablespoon fresh parsley, chopped
Add the remaining butter to the sauté pan and increase the heat. With a wooden spoon or spatula, loosen the particles from the bottom of the pan. Add the lemon juice and the lemon slices and the parsley. Let the sauce reduce until it begins to brown and thicken a bit; pour it over the chicken and serve.