Chicken Francese with Lemon and

Ingredients: One pound boneless, skinless chicken breast, Four heaping tablespoons finely grated Peccarino cheese, Eight tablespoons very finely chopped parsley, Two eggs, beaten well, Flour, for dredging, One half cup olive oil, One half cup dry white wine, Two cups chicken stock, Twelve thin, round slices of lemon, seeds removed, Four tablespoons butter.     

Cut the chicken breasts into twelve pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and four tablespoons parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to sauté pan large enough to hold three cutlets in a single layer. Place over medium high heat. When the oil is hot, add the cutlets. Sauté, turning once, until the cutlets are golden on the outside, just cooked on the inside (about two minutes per side). Remove the cutlets, and hold them in a single layer. Repeat with remaining cutlets. Spill the oil out of the sauté pan. Return the pan to high heat. Add one-quarter cup of white wine to each pan and reduce it to two tablespoons in each pan. Divide the stock and the lemon slices between the pans. Boil for five minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to one half cup. Turn heat to very low. Swirl two tablespoons butter into each pan until the sauce is thickened. Add cutlets to each pan, turning them until they are coated in sauce. Divide cutlets among 4 plates and serve.