Easy Squeezy Lemon Chicken

1 lb chicken cutlets

about 1 cup flour

2 eggs

1 stick butter

2 lemons quartered - 3rd optional for garnish

2 glasses white wine ;)

Take a sip of wine.

Wisk eggs in medium bowl. Sift flour in separate medium bowl. Simmer butter in a large fry pan. Take a sip of wine.

When butter has melted, coat chicken cutlet in flour, then egg, then flour. Fry in butter till golden brown on both sides. Toss a dash of wine in , squeeze a bit of lemon and take a sip of wine.

Remove chicken when it is cooked on both sides - serve immediately over saffron rice with a side of steamed asparagus and a nice glass of Pinot Grigio.