Cooking Steps

• Cut each breast in half horizontally to form 4 thin steaks in total.
• Whisk eggs and milk in a small bowl. Set aside.
• Flour coating – Mix flour, salt and pepper on a plate (I use my fingertips). Coat the chicken in the flour, shaking off excess, then set aside on a plate.
• Heat the oil in a large nonstick pan over medium-high heat.
• Cook chicken – Dip the chicken in the egg, allow excess to drip off, then put into the pan. Cook for 3 minutes until golden. Flip, lower heat to medium, then cook for 4 minutes until the chicken is golden (internal temp 68°C/155°F). Remove onto a plate.
• Add the lemon slices to the pan. Cook for a minute or until the lemons go soft / brown, then turn and cook the other side for 30 seconds. Remove onto a plate.
• Wipe the pan clean using paper towels.
• White wine sauce – Still on medium heat, melt the butter in the pan. Add flour and stir for 1 minute using a wooden spoon. While stirring, slowly pour in half the stock. Once the flour is dissolved into the liquid, stir in remaining stock, then the wine and salt.
• Thicken sauce – Turn the heat up slightly then simmer for 3 – 4 minutes or until the sauce thickens into a syrupy consistency.
• Return the chicken and lemon slices to the pan, then spoon the sauce all over the chicken. Sprinkle with parsley then serve the chicken with the sauce.