Chicken Francese

Step 1: Cut each chicken breast in half horizontally to make 4 thin steaks.

Step 2: Whisk the eggs and milk in a small bowl. Set aside.

Step 3: Mix the flour, salt, and pepper on a plate. Coat the chicken in the flour, shake off the excess, and set the chicken aside on a plate.

Step 4: Heat the oil in a large nonstick pan over medium-high heat.

Step 5: Dip the chicken in the egg, letting the excess drip off, then place it in the pan. Cook for 3 minutes until golden. Flip the chicken, lower the heat to medium, and cook for 4 minutes until golden and its internal temperature reaches 68°C/155°F. Transfer to a plate.

Step 6: Add the lemon slices to the pan. Cook for 1 minute, or until soft or browned, then turn and cook the other side for 30 seconds. Transfer to a plate.

Step 7: Wipe the pan clean with paper towels.

Step 8: Keep the pan over medium heat and melt the butter. Add the flour and stir with a wooden spoon for 1 minute. While stirring, slowly pour in half the stock. Once the flour has dissolved, stir in the remaining stock, then the wine and salt.

Step 9: Turn the heat up slightly and simmer for 3–4 minutes, or until the sauce thickens to a syrupy consistency.

Step 10: Return the chicken and lemon slices to the pan and spoon the sauce over the chicken. Sprinkle with parsley and serve with the sauce.