For the Dry Herb Blend:
1 tablespoon fine sea salt
1 teaspoon each crushed rosemary, sage and thyme
1 teaspoon white pepper
3 chicken breasts, halved horizontally into 6 cutlets (lightly flatten with a mallet, if necessary, for even thickness)
About 1/3 cup milk
About 3 tablespoons each EVOO and vegetable/canola/frying oil
1 rounded cup AP flour
4 tablespoons butter
1 lemon, thinly sliced, plus juice of 1 small lemon
1 cup white wine
1 cup chicken stock
About ½ cup chopped chives and parsley, combined
For the dry herb blend, mix the ingredients.
To prepare, season cutlets with herb blend on both sides.
Whisk up eggs and milk in shallow dish.
Heat oils in large skillet over medium to medium-high heat.
Dredge the chicken in flour, then coat in egg mixture and cook cutlets until puffed and golden, 5 to 6 minutes. Transfer to warm metal tray and add butter to pan. Brown lemon slices a bit, then add wine and lemon juice and reduce to thicken and sweeten. Add stock and reduce by half, 5 to 6 minutes more. Add chicken back to pan and warm through. Top with herbs.