Preparation:
Cut the chicken breast into 6 pieces of roughly equal size. Place the pieces between sheets of wax paper, and pound with a mallet until they're thin. Season with salt and pepper.
Place the cheese and 2 tablespoons of the parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the cutlets in the egg mixture. Remove them, making sure to let the excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove the cutlets from the flour, and hold them in a single layer (on a platter or on a counter).
Add the olive oil to 2 saute pans, each large enough to hold 3 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer.
Spill the oil out of the saute pans. Return the pans to high heat. Add 2 tablespoons of white wine to each pan, and reduce it to 1 tablespoon in each pan. Divide the stock and the lemon slices between the pans. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce (another moment or two), until it's reduced in each pan to 1/4 cup. Turn the heat to very low. Swirl a tablespoon of butter into each pan until the sauce is thickened. Taste for seasoning. Add 3 reserved cutlets to each pan, turning them until they're coated with the sauce. Divide the cutlets between 2 dinner plates. Pour the remaining sauce over them, sprinkle with the remaining 2 tablespoons of parsley, and serve imme |
