Ingredients
3 boneless chicken breasts, about 1 ¼ pound
1 cup all-purpose flour
1 teaspoon kosher salt
½ teaspoon white pepper
3 whole eggs
¼ cup whole milk
½ cup butter, divided
¼ cup good quality olive oil
½ cup freshly squeezed lemon juice (1–2 large lemons)
1 whole lemon thinly sliced
2 tablespoons fresh Italian flat-leaf parsley
Spaghetti or Linguine

Instructions
To make this dish easy to prepare, cook the spaghetti or linguine according to box directions. With a slotted spoon or spider strainer, remove cooked pasta to drain in a colander (keep the pasta cooking water) and cool under cold running water. Then put the pot back on the stove and have hot water ready to reheat the pasta at the end of the dish preparation.
Place each breast on your cutting board and look at the way the grain of the meat runs, then using a long sharp knife, slice thin quarter-inch slices against the grain. As you get towards the middle, the slices will be long; those can be cut in half so all of the pieces are somewhat uniform in size.
In a pie plate, mix flour, salt, and pepper
n a medium bowl, whisk eggs and milk.
Dredge the chicken pieces in the flour so that each piece is coated on both sides.
Shake off excess flour and add chicken to the bowl with the eggs and milk and toss to coat each piece.
In a very large skillet, heat half the butter and all of the oil over medium heat. Do not go past medium or the fat will scorch. (It is OK if the butter browns a bit – that adds great flavor.)
Once the fat is hot, (it may bubble and splatter as the milk fat cooks off), cooking in batches, add one piece at a time to cover the pan bottom and cook for 15-30 seconds on each side. The pieces are thin and will cook quickly. Remove to a waiting platter and continue cooking batches until all of the chicken has cooked. We had five batches.
Once all of the chicken has cooked, discard any fat left in the pan add a few more drops of new olive oil and cook the lemon slices for a few seconds on each side. Remove to the same platter as the chicken.
Increase the temperature to medium-high and add the lemon juice and cook until it is reduced by half, scraping up any brown bits into the lemon juice.
Remove from heat and add the remaining butter and stir to dissolve and thicken the sauce.
Stir in the parsley.
Add the chicken and lemons to the sauce and toss to coat.
Reheat the pasta by dipping in the water, drain and place on a serving platter and top with the chicken and lemon and serve.

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