The recipe that I used is this one from foodtv.com.
I am a fan of Chicken Francese, but generally speaking this recipe was way too lemony, very sour. Now I am not sure if the cheap wine we used had anything to do with it, but this recipe elicited a pucker on the first taste. So I tried to save it by counteracting the sour with a little more salt. I had intended to simmer some pasta in the sauce but decided not to because of the taste. However I have found that putting in on pasta in small doses wasn't bad at all. The dish turned out ok but strictly following the recipe would have made the sauce inedible.
I am sure I will make this again but more adjustments (scale back on the lemon, purchase some decent wine) are needed for it to rate a thumbs-up.
Cutlet may be a bit overcooked (cook's issue, not the recipe)