Chicken French

My latest video was shot with my new GoPro! It's much shorter than my previous ones because I've found that with the way my head moves I have to make shorter cuts. Anyway, I hope you like this one. It's a Rochester, NY original: Chicken French! I'lll include the ingredients below (they're adjusted after I made this, so it's pretty accurate for this video, and just follow along for how to cook it!
CHICKEN FRENCH
Adapted from Proietti’s Restaurant, Webster, NY
Ingredients
• 4 - 4 oz. Boneless Skinless Chicken Breast cutlets/scallopini (doesn't have to be exact)
• 2 Eggs (1 might work)
• 1.5 oz Milk
• 1-2 Heaping Tbsp. Grated Romano Cheese (goes in eggs & at end)
• 1 Tsp Parsley Flakes (goes in eggs)
• 1 Cup Flour
• Pinch of Salt and Pepper
• .5 - .75 Cups of Dry White Wine (pinot Grigio or Sauv. Blanc)
• Juice of ½ Lemon (1 - 1.5 oz)
• 1 cup chicken broth/stock
• 1/2 stick (2 oz.) Butter
• Flour/Wondra & water slurry (~1 Tbsp. Flour)
• Couple dashes of hot sauce (optional, for egg mixture)