Ingredients:
2 tbsp butter or margarine
1/4 cup lemon juice
3/4 cup white wine (dry Riesling recommended)
1 lb boneless chicken breasts or tenders
2 eggs
2 tbsp milk
flour
salt and pepper
vegetable oil
your favorite kind of pasta
Start by pounding out the chicken between some sheets of plastic wrap until the chicken is an inch thick.
Place the flour plus salt and pepper in one pie dish and the milk and eggs into another.
Coat the chicken with a layer of flour, then dredge it in the egg mixture, and then back into the flour again.
Put the chicken in a pan on medium high heat with a little bit of vegetable oil. Cook the chicken on one side and flip it over. It should only take a few minutes on each side to get nice and crispy.
After the chicken is cooked on both sides add the butter, lemon, and white wine and continue cooking it until the butter is completely melted. Serve on top of pasta.
A Dash of Nutmeg 