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Ingredients

• 4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
• Salt and pepper
• 1 cup flour
• 1 teaspoon garlic powder or granulated garlic
• 1/2 teaspoon paprika
• 3 tablespoons butter, cut into 1-tablespoon slices
• 2 large eggs
• 1/4 cup grated Parmigiano Reggiano cheese
• 2 lemons, juice of 1/2 lemon and 1 sliced
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup chicken stock
• Finely chopped flat leaf parsley, for garnish
• Crusty bread or linguine, to mop juices

Description

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