1 pound chicken cutlets (thinly sliced)
4 eggs
flour for coating chicken
1 stick of butter
1 cup good white wine
2 lemons
1 tablespoon of diced garlic
salt & pepper
½ chicken stock


Preheat oven to 350.
In a large mixing bowl put cutlets, the diced garlic, a pinch of salt and pepper and a little oil to coat.
Toss well.
Dredge the chicken into the flour.
Both sides. In mixing bowl whisk eggs together add put floured chicken into the egg, batter, then back into the flour.
Heat a sauté pan and add 2 tablespoons of the butter and 2 teaspoons of oil fry cutlets on each side adding butter and oil to the pan, as needed.
Place cooked cutlets on paper towels to drain.
In a sauce pan add the rest of the butter and add the wine and the chicken stock juice of the lemons and add 1 tablespoon at the time until you get the flavor you desire.
Allow this sauce to cook for 5-7 minutes until all the flours are will incorporated.
In roosting pan or casserole spoon a thin layer of sauce into the bottom of the pan add the chicken and top with more sauce.
Put into the preheat oven covered with foil and allow to cook for 10-15 minutes or until chicken is heated.
Take from the oven, plate, garnish with parsley.