Step 1

For the dry herb blend, mix the ingredients

Step 2

To prepare, season cutlets with herb blend on both sides

Step 3

Whisk up eggs and milk in shallow dish

Step 4

Heat oils in large skillet over medium to medium-high heat

Step 5

Listicle: Rachael Ray Hard Anodized Nonstick Frying Pan with Helper Handle  Dredge the chicken in flour, then coat in egg mixture and cook cutlets until puffed and golden, 5 to 6 minutes

Step 6

Transfer to warm metal tray and add butter to pan

Step 7

Brown lemon slices a bit, then add wine and lemon juice and reduce to thicken and sweeten

Step 8

Add stock and reduce by half, 5 to 6 minutes more

Step 9

Add chicken back to pan and warm through

Step 10

Top with herbs