Chicken Francese - cooking recipe

Ingredients

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

Preparation

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.