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1
Cut the chicken breasts into 6 pieces of roughly equal size.
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2
Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin.
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3
Season with salt and pepper.
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4
Place cheese and parsley in a wide, shallow bowl.
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5
Slowly add the beaten egg, whisking until it's smoothly incorporated.
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6
Place the flour on a wide plate.
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7
Dip the pounded chicken in the egg mixture.
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8
Remove, letting excess egg drip off.
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9
Place each cutlet in the flour, and coat lightly.
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10
Remove from flour and hold them in a single layer.
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11
Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer.
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12
Place over medium-high heat.
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13
When the oil is hot, add the cutlets.
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14
Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side).
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15
Remove the cutlets, and hold them in a single layer.
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16
Spill the oil out of the saute pan.
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17
Return the pan to high heat.
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18
Add the white wine, and reduce it to 2 tablespoons.
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19
Add the chicken stock and the lemon slices.
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20
Boil for 5 minutes, then remove the lemon slices.
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21
Keep boiling the sauce until it's reduced to 1/2 cup.
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22
Turn heat to very low.
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23
Swirl in the butter until the sauce is thickened.
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24
Add the reserved chicken, turning them until they are coated in sauce.
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25
Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
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26
Suggested drink: Antinori Castello della Sala, Sauvignon, 1996
