Chicken Francese with Lemon and Pecorino

   Recipe courtesy of David Rosengarten

   1 pound boneless, skinless chicken breast
   4 heaping tablespoons finely grated Pecorino cheese
   2 eggs, beaten well
   Flour, for dredging
   1/2 cup olive oil
   1/2 cups dry white wine
   2 cups chicken stock
   12 thin, round slices of lemon, seeds removed
   4 tablespoons butter

   Cut the chicken breasts into 12 pieces of equal size.  season with
salt and pepper.  Put beaten eggs in a bowl and the flour on a wide
plate.  Dip the pounded chicken into the egg mixture.  Remove, letting
excess egg drip off. Place each cutlet in the flour, and coat
lightly. Remove from flour and hold them in a single layer. Add the
olive oil to saute pan large enough to hold 3 cutlets in a single
layer. Place over medium high heat.  When the oil is hot, add the
cultlets.  SAute, turning once, until the cutlets are golden on the
outside, just cooked on the inside (about 2 minutes per side).  Remove
the cutlets, and hold them in a single layer.  Repeat with remaining
cutlets.  Spill the oil out of the saute pan.  Return the pan to high
heat.  Add 1/4 cup of white wine to each pan and reduce it to 2 TBS in
each pan.  Divide the stock and lemons between the pans.  Boil for 5
minutes, then remove the lemon slices.  Keep boilig the sauce until
it's reduced to 1/2 cup.  Turn heat to very low.  Swirl 2 TBS of
butter into each pan until the sauce is thickened.  Add cutlets to
each pan, turning them until they are coated in sauce.