Beat eggs, garlic, parsley, salt and pepper.
In a separate bowl, combine bread crumbs and parmesan (pulse
bread in food processor).
Dip each cutlet into egg, dredge in crumbs.
For each two cutlets, heat 2 tbsp oil in a large non-stick pan over
med-high heat.
Cook 2 at a time until golden brown, 3 min. each side.
Transfer to an oven to keep warm.
Wipe skillet clean with paper towel.
Heat butter until melted and add wine.
Heat 30 seconds and add broth and lemon juice.
Season with salt and pepper.
Simmer 2 minutes.
Pour over and garnish with parsley and lemon slices
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