Viennese Chicken

This is another Craig Claiborne recipe, of course slightly modified for my peculiar habits. My dearly beloved actually requested that this one reappear soon, so I guess it's even better than I thought. Here's how it goes:

VIENNESE CHICKEN

3 lbs. chicken breast, sliced into 1/4" thick slices
flour for dredging
6 eggs
1 tbsp. lemon juice
bread crumbs mixed with salt & pepper to taste
1 stick butter, melted in the broiler pan
3 scallions
1 lemon
parsley
2 cups chicken broth mixed with 1 tbsp lemon juice
1/4 cup flour whisked with 1/2 cup cold water

Dredge the chicken breast in flour, then dip in egg beaten with lemon juice, then coat in bread crumb mixture. Put in the butter, flip to coat both sides with butter, then cook under the broiler for 4 to 6 minutes per side. Remove from pan, and add chicken broth, stirring to loosen the particles on the pan. Add the flour mixture and whisk until thickened. Add scallions and cook for a minute or 2. Garnish with parsley and lemon slices. Serve over a bed of rice or, as Mr. Claiborne suggests, with plain boiled potatoes. Great stuff, and pretty, too!