David Rosengarten 8-10-05

1/2 pound Boneless skinless chicken breast

Salt ; to taste

Freshly-ground black pepper ; to taste

2 tablespoon heaping Finely-grated Pecorino cheese

4 tablespoon Very finely chopped parsley

1 Egg ; beaten well

Flour ; for dredging

1/4 cup Olive oil

1/4 cup Dry white wine

1 cup Chicken stock

6 slices Lemon ; round and thin

seeds removed

2 tablespoon Butter

Cut the chicken breasts into 6 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 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 a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside,

just cooked on the inside (about 2 minutes per side). Remove the

cutlets, and hold them in a single layer. Spill the oil out of the

saute pan. Return the pan to high heat. Add the white wine, and

reduce it to 2 tablespoons. Add the chicken stock and the lemon

slices. Boil for 5 minutes, then remove the lemon slices. Keep

boiling the sauce until it\\\'s reduced to 1/2 cup. Turn heat to very

low. Swirl in the butter until the sauce is thickened. Add the

reserved chicken, turning them until they are coated in sauce.

Divide cutlets among 2 plates, pour remaining sauce over them,

sprinkle with remaining 2 tablespoons of parsley, and serve

immediately. This recipe yields 2 servings.