Directions
Season the chicken with salt and pepper.
Season the flour with salt and pepper.
Whisk together the eggs and lemon juice.
Heat the olive oil in a large skillet over medium-high heat (add mastic if using).
Dredge each chicken cutlet in the flour, shaking off the excess, then dip into the egg mixture.
Cook the chicken for 2 minutes, add the sage leaves, then flip and cook for 2 more minutes until golden. Transfer the chicken and sage to a plate.
Lightly coat the lemon slices in flour and cook them in the same skillet for about 30 seconds per side.
Add the wine (or chicken broth) and let it reduce slightly, then stir in the chicken broth.
Add the butter and cook until the sauce lightly thickens.
Return the chicken to the skillet, turning to coat in the sauce.
Serve topped with the lemon slices and sage leaves, with extra sauce and lemon wedges on the side.
