Ingredients

4 pieces boneless, skinless chicken breast cutlet, 6 ounces each, pounded 1/2-inch thick
Salt and pepper
1 cup flour
1 teaspoon garlic powder or granulated garlic
1/2 teaspoon paprika
3 tablespoons butter, cut into 1-tablespoon slices
2 large eggs
1/4 cup, a handful, grated Parmigiano-Reggiano
2 lemons, juice of 1/2 and 1 sliced
1/4 cup olive oil, 4 turns of the pan
2 cloves garlic, minced
1/2 cup dry white wine
1 cup chicken stock
Finely chopped flat-leaf parsley, for garnish
Crusty bread or linguine to mop juices