Cut your chicken or whichever kind of protein you are using into thin pieces (about 1/4 inch thick. To make the size and shape more uniform, you can pound slightly with a meat mallet. If you have to pound them out, place a double layer of plastic over the meat, and flatten. This tenderizes, shapes, and ensures a thin piece. You are looking for cutlets. The size depends on whether it is the only protein or part of a buffet. We recommend about 4 ounces.
Set up a breading station. Whisk the eggs and add in a little water to thin them out (about 1 tsp). Place a bowl of flour seasoned with salt and pepper first, then the eggs. Then put half the parsley into the breadcrumbs and put that bowl last. Dip the chicken or other protein into the flour, shake off excess flour. Then dip it in the egg to coat evenly. Then Put it in the breadcrumbs and pat them in. The whole piece should be completely coated with no visible meat, flour or eggs. Breading is a simple process. But, it requires a little though. You want one wet hand (touches the chicken and the egg mix). And, one dry (flour and bread crumbs). Otherwise, you get a clumpy mess of flour and bread crumbs mixed with egg. And, your hands get all caked with the mess.
Heat a thin layer of oil in a saute pan over medium to medium high heat. And, set up a pan lined with paper towels to drain the fried chicken cutlets when done. When the oil is hot, carefully lay the cutlets into the oil. How many you do at a time depends on the size of the pan. They need to go in the oil in a flat layer (don't stack). The oil should come about 1/2 way up the sides of the cutlet. Cook about 2 minutes per side until they are a nice golden brown. Dry on paper towels.
make the sauce: You can do this in a separate pan or in the pan that you fried the cutlets in. If you use the frying pan, drain off extra oil and remove any particles left by the frying (they will burn and make an unpleasant sauce. To make the sauce, heat a coating of oil over medium high heat. Add in the shallots, stir and cook until translucent. Add the wine and squeeze in the juice of one lemon. Reduce by 1/2. Then add the chicken stock. Reduce that by half. Then Whisk in the butter a little at a time. You will end up with an emulsified sauce. Don't just let the butter melt or it will be an oily mess. Season with salt and pepper and add in the parsley. Remove from the heat.
Plate the cutlets and drizzle with the sauce. garnish with fresh sliced lemons.
