Step 1

With a sharp kitchen knife, cut each chicken breast lengthwise in two thin cutlets. Take each scallop and pound it gently to thin it out a bit further. Trim off any gristle or rough edges.

Step 2

Dredge each chicken cutlet in flour, seasoned generously with salt and pepper, and then dip it in the egg to coat lightly.

Step 3

In a large skillet, over moderate heat, brown the chicken cutlets on both sides in olive oil and set aside.

Step 4

Add a splash of white wine to the skillet and let it evaporate almost entirely, then add the chicken broth.

Step 5

Let everything simmer for a few minutes so the flavors meld. Add the flour, kneaded together with the butter into a small ball and whisk it into the liquid, which should thicken into a sauce like consistency.

Step 6

Add the chicken cutlets back into the skillet, along with the lemon slices, and let everything simmer in the sauce for a minute or two to warm up. If need be, add more broth or water so you have ample sauce for napping the cutlets, but they shouldn't 'swim' in it.

Step 7

At the last moment, taste and adjust the sauce for seasonings, then drizzle in the lemon juice, to taste.

Step 8

Serve the chicken cutlets hot, napped with the sauce and garnished with the lemon slices and minced parsley.