Prepare your chicken breast by cutting each breast into two slices lengthwise.
3 Pieces Chicken Breast
Place cling wrap on your chicken cutlets and flatten with a meat mallet. *see Notes
Get 3 shallow plates or containers. In the first plate, combine all-purpose flour, salt, black pepper, and Italian seasoning or oregano.
½ Teaspoon Salt, ½ Teaspoon Black Pepper Ground, ⅓ Cup All-purpose Flour, 1 Teaspoon Italian Seasoning
Break an egg into the second plate and whisk quickly with a fork.
1 Egg
Place grated Parmesan cheese into the third plate/container.
1 Cup Parmesan
Drag each chicken cutlet through the flour first so that it's completely coated. Then take it through the egg and coat it at last with the Parmesan.
Place coated chicken pieces into a dish. They shouldn't touch.
Heat up the skillet and add the olive oil and one tablespoon of butter. Wait for it to get hot.
1 Tablespoon Olive Oil, 2-3 Tablespoon Butter
When the oil is hot enough (but not smoking) place chicken slices into the pan. Don't overcrowd, I add about 2–3 slices at once.
Flip and cook chicken slices golden on all slides. Add and use remaining butter as needed. Take out from the pan and keep aside.
For the Sauce
Keep the pan hot over a slow heat setting.
Place a tablespoon of butter into the pan and wait for it to melt.
1 Tablespoon Butter
Pour white wine into the pan and mix with a spatula over a medium heat setting.
½ Cup White Wine
Continue to add in lemon juice and take down the heat setting. Combine well and take from the heat.
Juice of one Lemon
To Garnish
Place the Chicken back into the pan with the sauce.
Garnish with fresh parsley and freshly cut lemon slices.
Parsley Fresh, Lemon Slices
Serve up still hot.
Video
Notes
You can use Italian seasoning or oregano if you don't have Italian seasoning. It's more flavorful with the former.
Cling wrap helps in avoiding that the meat being ripped off during the flattening process.
Use a white wine of your choice. I used a decent Riesling. Wine labeled as cooking wine is not always up to the quality for a sophisticated dish like this.
You can season your sauce with capers too. Just add them to your pan before you pour in the white wine.