Instructions: Beat the eggs in a bowl with the garlic, parsley, salt and pepper. Combine the bread crumbs and Romano cheese in another bowl. Dip each cutlet into the egg mixture, then dredge it in the bread crumb mixture to coat well. Repeat with other cutlets. Finish dipping and breading all the cutlets.

Heat the oil in a large skillet over medium-high heat until hot. Add the breaded cutlets and brown them evenly on both sides, 2 to 3 minutes. Transfer the cutlets to a platter.

Drain all but 1 teaspoon of oil from the skillet. Add the butter, and, once it has melted, add the wine and heat 30 seconds. Add the cutlets, lemon juice and chicken stock and simmer 2 minutes, turning once.

Arrange the cutlets on a platter and pour the lemon-chicken stock mixture over the meat. Serve at once.

This recipe yields 4 servings.

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