Title: Chicken francese with lemon and pecorino
 Categories: Taste
      Yield: 4 Servings
 
    1/2 lb Boneless, skinless chicken
           Breast
      2    Heaping tablespoons of
           Finely grated Pecorino
           Cheese
      4 tb Very finely chopped parsley
      1    Egg, beaten well
           Flour for dredging
    1/4 c  Olive oil
    1/4 c  Dry white wine
      1 c  Chicken stock
      6    Thin, round slices of lemon,
           Seeds removed
      2 tb Butter
 
  Cut the chicken breasts into 6 pieces of roughly equal size. Place the
  pieces between sheets of waxed paper, and pound with a mallet until
  they're thin. Season with salt and pepper. Place cheese and parsley
  in a wide, shallow bowl. Slowly add the beaten egg, whisking until
  it's smoothly incorporated. Place the flour on a wide plate. Dip the
  pounded chicken in the egg mixture. Remove, letting excess egg drip
  off. Place each cutlet in the flour, and coat lightly. Remove from
  flour and hold them in a single layer.
  
  Add the olive oil to a saute pan large enough to hold the 6 cutlets
  in a single layer. Place over medium-high heat. When the oil is hot,
  add the cutlets. Saute, turning once, until the cutlets are golden on
  the outside, just cooked on the inside (about 2 minutes per side).
  Remove the cutlets, and hold them in a single layer.
  
  Spill the oil out of the saute pan. Return the pan to high heat. Add
  the white wine, and reduce it to 2 tablespoons. Add the chicken stock
  and the lemon slices. Boil for 5 minutes, then remove the lemon
  slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn
  heat to very low. Swirl in the butter until the sauce is thickened.
  Add the reserved chicken, turning them until they are coated in
  sauce. Divide cutlets among 2 plates, pour remaining sauce over them,
  sprinkle with remaining 2 tablespoons of parsley, and serve
  immediately.
  
  Yield: 2 portions
  
  Suggested drink: Antinori Castello della Sala, Sauvignon, 1996