Lightly pound chicken breasts to flatten somewhat to an even thickness.
Dust the chicken in the flour and set aside.
Make the batter by whisking eggs, then beating in the lemon
juice, parsley, salt, wine, garlic, hot pepper sauce, and Parmesan.
Coat a heavy skillet with olive oil and butter and place over medium-high heat. Dip the floured chicken pieces in the batter; coat generously
and place in the hot skillet. Cook until golden brown on each
side, about 5 to 7 minutes.
Remove chicken from the pan and drain off excess
Make the wine sauce; melt the butter in the pan,
then stir in the wine and lemon juice. Return the chicken
pieces to the pan, spooning the wine sauce over all and cook for about 1
minute longer. Serve immediately.
Adapted from a recipe from New York, New York Restaurant (Miami Herald 7/21/94)
Calories per serving: 520
Fat per serving: 30.4g