1 package thin cut chicken breast
All-purpose flour, for dredging
1/2 tsp paprika
2 tbsp parmesan cheese
3 large eggs
3 tbsp water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup low sodium chicken broth
1/2 lemon juiced
2 tbsp unsalted butter
Chopped fresh parsley
Put some flour in a shallow platter and season with paprika and parmesan cheese, mix with a fork to distribute evenly. In a wide bowl, beat the eggs and water to make an egg wash. Heat oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil in hot add the cutlets and fry for 2 minutes on each side until golden brown, turning once. Remove the chicken to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour (do not use the flour you dredged the chicken with) and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan. Place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Garnish with parsley and serve. You can also serve this over pasta.