Light Chicken Francese

1.Preheat oven to 200°F with a baking sheet topped with a wire rack inside.

2.For the chicken, place pieces inside a resealable plastic bag with a little water added. Pound pieces with the flat side of a meat mallet until 1/4-inch thick to form cutlets.

3.Dredge cutlets in 1/2 cup flour mixture; shake off excess. Evenly coat cutlets in egg mixture, allowing excess to drip off.

4.Dredge cutlets again in flour mixture; shake off excess.

5.Heat 2 tsp. oil in a large nonstick skillet over medium-high. Cook half the cutlets until golden on both sides, about 6 minutes total, then transfer to prepared baking sheet in oven to keep warm; repeat with remaining 2 tsp. oil and cutlets.

6.For the sauce, heat 1 Tbsp. oil in same skillet over medium; add onion and cook until softened, 2–3 minutes. Add 1 Tbsp. flour and cook 1 minute.

7.Whisk in broth, wine, and lemon juice. Increase heat to medium-high and bring sauce to a boil, whisking constantly. Reduce heat to medium and cook, whisking occasionally, until mixture reduces slightly and thickens.

8.Add butter to skillet; swirl to melt. Add 1 Tbsp. parsley and season with 1/2 tsp. salt and 1/2 tsp. pepper; add lemon slices to coat with sauce. Serve cutlets with sauce and lemon slices; garnish with remaining 1 Tbsp. parsley.