1 pound chicken cutlets
1/2 cup Bisquick
Kosher salt and freshly ground black pepper
3 large eggs
1/4 cup extra virgin olive oil
1 tablespoon, plus 2 tablespoons butter
2 tablespoons flour
1/2 cup dry white wine
1 cup chicken stock
Juice of one lemon
Flat-leaf parsley, chopped

Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper. Beat the eggs in another dish. Dredge the chicken medallions through the Bisquick, and then dip them in the egg.
Warm the olive oil and one tablespoon of the butter in a sauté pan over medium heat. Fry the chicken medallions in batches, two minutes on each side. Keep warm on a platter under a loose piece of tinfoil.
Add the two additional tablespoons of butter, and the flour, to the drippings of the sauté pan and mix well for a few moments. Add the wine, broth, and lemon juice, and simmer. Season with more salt and pepper. Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.

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