Instructions:
Prepare the Chicken:
Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet, pound the chicken to an even thickness of about 1/2 inch.
Season both sides of the chicken breasts with salt and pepper.
Dredge the Chicken:
Spread the flour on a plate or shallow dish.
In a separate shallow dish, whisk together the eggs, grated Parmesan cheese, and milk until well combined.
Coat the Chicken:
Dredge each chicken breast in the flour, shaking off any excess.
Dip the floured chicken into the egg mixture, ensuring it’s well coated.
Cook the Chicken:
In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat until the butter is melted and bubbling.
Add the chicken breasts to the skillet and cook for 4-5 minutes on each side, or until golden brown and cooked through. You may need to cook the chicken in batches to avoid overcrowding the pan. Transfer the cooked chicken to a plate and keep warm.
Make the Sauce:
In the same skillet, add the remaining 2 tablespoons of olive oil and 2 tablespoons of butter. Allow the butter to melt.
Stir in the chicken broth, white wine, and lemon juice. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the pan.
Let the sauce cook for 5-7 minutes, or until it has reduced slightly and thickened.
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