b'SERVES 6 FOR THE BRAISED ARTICHOKES:6 tablespoons olive oil 1 medium white onion,thinly slicedTO PREPARE THE CHICKEN CUTLETS:8 garlic cloves, thickly slicedFirst remove the chicken tenderloin (the part closest to the bone and shaped teaspoonredpepperflakes like a long finger) from each breast; freeze for later use. Cut each breast in halfteaspoon dried thymeand lightly pound it between two pieces of waxed paper or plastic wrap to a 6 fresh artichokes, peeled and cut thickness ofinch. Sprinkle each breast half with salt and pepper. in quarters (See Chefs Tip.) cup lemon juiceTo bread your chicken, place the beaten eggs and the breadcrumbs in separate 1 cup white winedeep dishes or pie tins. Dip each breast half in the egg, holding it over the 2 cups chicken stock or dish to allow the excess egg to drip back into the dish. Then place each in the vegetable stockbreadcrumbs, pressing it firmly down into the crumbs. Gently turn the chicken2 tablespoons chopped fresh over, and press the other side into the crumbs. Remove the chicken from the parsleybreadcrumbs, tapping lightly to remove any loose crumbs, and place on a sheet Salt and pepper to tastepan. Once breaded, your breast halves are called cutlets, or cotelette in Italian.FOR THE CHICKEN CUTLETS: Heat half of the olive oil in a large (at least 12-inch) saut pan on medium-high, 6 boneless, skinless chicken and fry the cutlets in the olive oil, gently turning until golden brown on both breasts sides, approximately 2 to 3 minutes per side. You will have to do this in batchesteaspoon salt to avoid burning the chicken.teaspoon pepper 3 eggs, lightly beaten Remove from the oil, and place on a sheet pan lined with brown paper. 2 cups Italian-style breadcrumbs If you are preparing the cutlets ahead of time, hold them in a 200-degree oven cup olive oil, divided into (removing the paper from the pan first) until you have finished your braised two equal portions artichokes.'