2 large eggs
1 clove garlic, minced
1/2 teaspoon minced fresh parsley
1 cup fresh breadcrumb (made from 3 slices white bread)
1/2 cup grated parmesan cheese
4 (6 ounce) chicken cutlets, pounded to an even 1/4 inch thickness
4 tablespoons olive oil
1 tablespoon butter
1/4 cup dry white wine
1/2 cup chicken broth
1 tablespoon fresh lemon juice
1 Beat eggs in a shallow bowl with garlic, parsley, salt and pepper.
2 In a separate shallow bowl, combine breadcrumbs (I pulse the bread slices in the food processor to get nice fresh crumbs) and parmesan cheese.
3 Dip each cutlet into egg mixture to coat completely, then dredge in breadcrumb mixture, patting it on to help it stick.
4 For each 2 cutlets, heat 2 tbsp oil in a large non-stick skillet over med-high heat.
5 Cook 2 cutlets at a time until golden brown and cooked through, about 3 minutes per side.
6 Transfer the cooked chicken cutlets to an oven-proof platter or pan, and keep warm in the oven while cooking the remaining cutlets and making the sauce.
7 Wipe the skillet clean with paper towels.
8 Heat butter until melted and add wine.
9 Heat 30 seconds and stir in broth and lemon juice.
10 Season with salt and pepper.
11 Simmer 2 minutes.
12 Pour broth mixture over cutlets and serve.
13 Garnish with parsley and lemon slices.