Total Calories: 880
1 Place the chicken slices between two sheets of plastic wrap. Gently pound the slices to about 1/4-inch thickness. Sprinkle the chicken with salt and pepper.
2 In a shallow bowl, beat the eggs with salt and pepper until well blended. Spread the flour on a piece of wax paper. Mix together the broth, wine, and lemon juice.
3 In a large skillet, heat the oil with the butter over medium heat until the butter melts. Dip only enough of the cutlets in the flour as will fit in the pan in a single layer. Then dip them in the egg.
4 Arrange the slices in the pan in a single layer. Cook the chicken until golden brown on the bottom, 2 to 3 minutes. Turn the chicken with tongs and brown on the other side, 2 to 3 minutes more. Regulate the heat so that the butter does not burn. Transfer the chicken to a plate. Cover with foil and keep warm. Repeat with the remaining chicken.
5 When all of the chicken is done, add the broth mixture to the pan. Raise the heat and cook, scraping the pan, until the sauce is slightly thickened. Stir in the parsley. Return the chicken pieces to the skillet and turn them once or twice in the sauce. Serve immediately with lemon wedges.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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