Source: Marysol, Memories in the Baking
adapted by There's Always Thyme to Cook
3-4 boneless, skinless chicken breasts
2 heaping tablespoons grated Pecorino Romano
1/4 cup finely chopped parsley
1 large egg, well beaten
flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken broth
6 thin slices of lemon
2 tablespoons cold butter
Pound the breasts to 1/4-inch thick. Season well with salt and pepper.
Combine the cheese, 2 tablespoons of parsley, and the beaten egg in a shallow bowl. Place the flour on a wide plate. Dip the cutlets in the egg mix, letting the excess drip off. Place each cutlet in the flour and coat lightly, then place in single layer on plate.
Heat olive oil in a large skillet over medium high heat. Saute cutlets for about 2 minutes per side. Don’t overcook. Remove from pan and keep warm in single layer.
Return the pan to high heat. Add the wine and reduce to 2 tablespoons. Next add the broth and lemon slices. Keep boiling the sauce until it’s reduced to about 1/2 cup. Turn heat to very low. Add the butter and swirl till sauce is thickened. Taste for seasoning. Place cutlets back in pan, turning to coat with the sauce. Sprinkle with the remaining parsley and serve.