1 package of chicken breasts. Either thin cut or thick- slice them in half and pound thin
¾ cup Flour for dusting
½ cup seasoned bread crumbs
Kosher salt, pepper
¼ c olive oil
2 tbs butter
1 cup chicken broth
½ white wine
Flat leaf parsley about 1 tbs chopped
Mix flour, bread crumbs, salt and pepper together, place in a plate to dredge the chicken through
Mix 2 eggs with a little water and scramble lightly
Add ¼ olive oil to pan until really hot. Dredge chicken breasts through flour/bread crumbs until coated on both sides. Dip in egg mixture and add to hot pan. When the chicken is golden brown flip and continue to cook on the other side. Place cooked cutlets on a plate.
Cut paper thin slices of lemon using half of the lemon. Place slices in pan and cook until they are caramelized. Add wine and cook for 1 minute, now add ¾ cup of chicken broth reserving the rest to adjust sauce later. Cook for 5 minutes to reduce. Take your butter and dredge it in the flour breaking it up into chunks. Drop into the sauce and allow sauce to thicken.. Taste sauce. If too lemony add more chicken broth. Adjust sauce if it needs salt and pepper or more flour and butter. At this point chop the parsley and add.
Add chicken back into sauce and cook until boiling. Place cover on the pan during this time to heat through.