4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
Salt and pepper
1 cup flour
1 teaspoon garlic powder or granulated garlic
1/2 teaspoon paprika
3 tablespoons butter, cut into 1-tablespoon slices
2 large eggs
1/4 cup grated Parmigiano Reggiano cheese
2 lemons, juice of 1/2 lemon and 1 sliced
1/4 cup olive oil
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken stock
Finely chopped flat leaf parsley, for garnish
Crusty bread or linguine, to mop juices
Season the chicken cutlets with salt and pepper on both sides. Season the flour with garlic powder or granulated garlic and paprika. Roll the butter slices in the flour and reserve.
Beat the eggs with the cheese and lemon juice.
Heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken in the flour, then coat in the egg batter and sauté to deep golden, 2-3 minutes on each side. Repeat, removing the browned chicken to a plate. Add the sliced lemon to the pan, caramelize on one side, then flip and add the garlic to the pan. Stir for 1 minute, then add the wine to the pan to deglaze. Pour in the stock and bring to a bubble; swirl in the seasoned, flour-coated butter and swirl in the pan to form a sauce. Slide the chicken back into the pan and cook through, 4-5 minutes.
Serve with the crusty bread or a side of pasta to absorb the sauce and sprinkle with parsley.