Directions
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Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness.
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Season the chicken with salt and pepper.
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Place the flour in a shallow dish. In another shallow dish, whisk together the eggs, milk, and Parmesan cheese.
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Dredge each chicken breast in the flour, shaking off the excess, then dip into the egg mixture, allowing the excess to drip off.
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In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook until golden brown on both sides, about 3-4 minutes per side. Remove the chicken from the skillet and set aside.
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In the same skillet, melt the butter. Add the chicken broth, lemon juice, and white wine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
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Return the chicken to the skillet and simmer in the sauce for about 5 minutes, or until the chicken is cooked through.
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Transfer the chicken to a serving platter and pour the sauce over the top. Garnish with chopped parsley.
Variations & Tips
For a gluten-free version, use gluten-free flour for dredging. You can also add capers to the sauce for a briny kick. If you prefer a creamier sauce, stir in a splash of heavy cream at the end. For a touch of heat, add a pinch of red pepper flakes to the sauce. This dish can also be made with veal or pork cutlets for a different twist.
