Lemon Chicken

Heat some oil of your choice in your pan. Dip your chicken into flour, then into egg, and then cook in the pan until golden brown and cooked through. Transfer the cooked chicken to a paper towel lined plate. Sprinkle each cooked chicken piece with kosher salt and a squeeze of lemon juice while it is cooling. Once all chicken is done and you’re left with little oil in the pan, pour in some white wine to deglaze the pan. Add a touch of olive oil and the juice from 1 lemon. Add salt, pepper, and parsley. Cook the sauce for a minute or 2 until slightly reduced. Pour the sauce over the chicken and top with more fresh parsley and freshly grated parmigiano reggiano. Enjoy!