Preparation Steps

• Pound chicken cutlets to 0.5 inch thickness. Season both sides with salt and pepper.
• Set up a breading station: place flour in one shallow dish, whisked eggs in another.
• Dredge each chicken cutlet in flour, shaking off excess. Then dip in whisked eggs, ensuring it's fully coated.
• Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
• Carefully place chicken cutlets in the hot skillet, working in batches if necessary, and cook for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
• Add the remaining 2 tablespoons of butter to the skillet. Once melted, pour in the white wine and scrape up any browned bits from the bottom of the pan.
• Stir in the chicken broth and lemon juice. Bring to a simmer and cook for 2-3 minutes, until the sauce has slightly thickened.
• Return the chicken to the skillet and spoon the sauce over it. Garnish with fresh parsley.
• Serve immediately.