Pound cutlets until 1/4 inch thick. Sprinkle both sides with salt and pepper.
Mix flour, 1/2 tsp. salt and 1/4 tsp. pepper in shallow plate. In separate plate, whisk eggs and water. Put breadcrumbs in a separate plate. Dip each cutlet in flour, then egg mixture, then breadcrumbs, allowing excess to drip off in between each plate.
Heat 1 tbsp. olive oil over medium-low heat. Cook breasts on each side until brown and cooked through. Keep warm in a 200 degree F oven.
Pour extra olive oil out of the skillet, leaving brown bits in the pan. Over medium heat, melt 1 tbsp. butter, then add lemon juice, wine, 1/2 tsp. salt, 1/4 tsp. pepper and reserved lemon halves (it comes out just as well if you use bottled lemon juice and omit the reserved lemon halves). Deglaze the pan by scraping brown bits from bottom and mix well. Boil over high heat until reduced by half, about two minutes. Remove from heat and add 2 tbsp. butter and swirl to combine.
Discard lemon halves and spoon over cooked chicken. Garnish with chopped parsley and lemon slices.
by The Savvy Kitchen