1 lb. chicken cutlets, 1/2-inch thick
1/2 c. flour
1/4 c. white wine
juice of 1/2 lemon
2 eggs, beaten
1/4 c. Romano cheese
1/4 c. Italian parsley
1/2 c. olive oil
1 tbsp. butter
1 c. chicken broth
salt and pepper to taste

Heat oil in large skillet. Dust chicken with flour. Dip in egg mixture (eggs, Romano cheese and Italian parsley) and saut in hot oil until light brown. Turn and cook other side. Remove to platter.

Drain oil from pan. Add butter and wine. When wine starts to bubble, add chicken and cook on high heat until wine evaporates (3 to 5 minutes). Add hot chicken broth and simmer about 5 to 10 minutes. Add lemon juice, salt and pepper to taste. Remove to platter.

Garnish with lemon slices and parsley sprigs. Serve with thin spaghetti or rice and top with juice from pan.