4 skinless, boneless chicken breasts (about 1 1/2 lbs) Flour for dredging S&P 4 eggs 3 tbs water 1/4 cup EVOO 1/2 lemon, with rind, sliced in thin rounds 1/2 cup dry white wine, such a Pinot Grigio 1 cup chicken broth 1/2 lemon, juiced 2 tbs unsalted butter 1/4 cup chopped parsley

Pound the chicken breasts until they are about 1/4 inch thick. Put some flour in a shallow dish and season with a fair amount of S&P, mix with a fork. In a wide bowl, beat the eggs with 3 tbs water. Heat the oil to medium- high in a large skillet.

Dredge both sides of the cutlets in the seasoned flour, and then dip them in the eggs to coat completely, letting the excess drop off. Fry the cutlets in the hot oil for about 2 minutes on each side til golden. Remove the chicken to a platter.

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 to thicken the sauce. Reduce 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 through. Season with S&P and garnish with chopped parsley.