4 skinless, boneless chicken breasts (about 1½ pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
¼ cup extra-virgin olive oil
½ lemon with rind, cut in thin rounds
½ cup dry white wine, such as Pinot Grigio
1 cup chicken broth
½ lemon, juiced
2 tablespoons unsalted butter
¼ cup chopped flat-leaf parsley
1. Put breasts side-by-side on a cutting board, lay a piece of plastic wrap over them, and then pound them until they are about ¼-inch thick.
2. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly.
3. In a wide bowl, beat the eggs with the water to make an egg wash.
4. Heat the olive oil over medium-high in a large skillet.
5. Dredge both sides of cutlets in the seasoned flour and then dip them in egg wash to coat completely, let the excess drip off.
6. When the oil is hot, add the cutlets and fry for 2 minutes on each side until golden brown, turning once. Remove chicken cutlets to a large platter in a single layer to keep warm.
7. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice; simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
8. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken thoroughly.
9. Season with salt and pepper and garnish with chopped parsley before serving