1. In a wide shallow bowl, beat eggs with garlic, parsley, and 1/2 teaspoon each salt and pepper. In a separate bowl, combine breadcrumbs and Parmesan. Dip each cutlet into egg mixture to coat completely, then dredge in Panko mixture, patting it on with your fingers.
2. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook 2 cutlets until golden brown and cooked through, about 3 minutes per side. Transfer to a platter. Add remaining 2 tablespoons oil to pan, reduce heat to medium, and repeat with remaining 2 cutlets.
3. Wipe off skillet with a paper towel; heat butter until melted. Add wine; heat 30 seconds. Stir in broth and lemon juice; simmer for 2 minutes. Season with salt and pepper. To serve, pour broth mixture over Chicken..
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|Serving Size: 1 Serving (619g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 754 (60%)|
|Amt Per Serving||% DV|
|Total Fat 83.8g||112 %|
|Saturated Fat 25.1g||126 %|
|Monounsaturated Fat 34.7g|
|Polyunsanturated Fat 16.7g|
|Cholesterol 569.9mg||175 %|
|Sodium 1022.2mg||35 %|
|Potassium 1021.1mg||27 %|
|Total Carbohydrate 20g||6 %|
|Dietary Fiber 1.4g||5 %|
|Sugars, other 18.6g|
|Protein 98.2g||140 %|
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Calories per serving: 1252
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