Lemon chicken with white wine and parsley

This was lovely, with a good crisp crust and a lovely lemony sauce.

The cooking time seems quite short, but with the cutlets really thin, and the chicken spending some time in the oven as well as in the pan, all worked out fine.

Pay some attention to the balance of butter and lemon juice. A bit too much lemon juice and the sauce starts to taste "thin".

The sauce is easier to eat if you quarter the lemon rounds. But if presentation is a big thing to you, you might prefer them whole.

I think half the amount of egg and flour would have coated the chicken just as well.