-1 large Egg (beaten)
-1/4 cup extra
-virgin Olive Oil
-1/2 Lemon (juiced)
-1/2 Lemon cut in thin rounds
-1 whole head Garlic Cloves (peeled)
-1/2 cup dry White Wine (Pinot Grigio)
-1 cup Chicken Broth
-2 tablespoons unsalted Butter
-1/4 cup Parsley (chopped)
* Put chicken breasts on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet. Put some flour in a bowl and season with some salt and pepper; mix with a fork. In another bowl, beat egg. Heat Olive Oil over medium-high heat in a large frying pan or skillet.
* Dip cutlets in the egg wash. Dredge both sides of the chicken cutlets in the seasoned flour. When the oil is hot, add the cutlets and fry for 2 minutes on each side or until golden, turning once or twice. Remove the chicken cutlets from the pan & keep warm.
* Toss garlic, butter and sprinkle some flour into the pan and cook for 1 to 2 minutes. Add the wine & broth simmer for 2-3 minutes to reduce the sauce slightly. Toss in lemon slices and simmer for 1 minute. Reduce the heat to medium-low and return the chicken to the pan. Squeeze 1/2 lemon on top & toss in some parsley. Place the lemon slices on top of the cutlets. Simmer for 2 minutes to heat the chicken through. Plate & garnish with some more chopped parsley. Plate & Serve!
(NOTE: Perfect over pasta, mash potatoes or rice.)