Preheat your oven to 180°F or the lowest setting you have. This is your holding zone for finished chicken while you cook the rest and finish the sauce.

Season the chicken cutlets on both sides with kosher salt and lemon pepper. Do not be shy. The seasoning needs to penetrate the meat, not just sit on the crust.

Whisk the eggs and water together in one bowl. Put the flour in another bowl or a gallon-size zip-top bag. Spread the panko on a large plate or sheet pan. Line them up in order: flour, egg, panko.

Bread the chicken. Try to keep one hand dry and one hand can get messy. Dredge each cutlet in flour and shake off the excess. Dip it in the egg wash and let the extra drip off. Press it into the panko on both sides, really pressing the crumbs into the meat so they stick. Set the breaded cutlets aside on a clean plate.

Add the ghee or olive oil to a large skillet over medium heat. You want the oil hot enough that a pinch of panko sizzles immediately when you drop it in. If the oil is not hot enough, your crust will be greasy. If it is too hot, the outside will burn before the chicken cooks through.

Once the oil is hot, add two cutlets to the pan, making sure not to crowd them. Cook for 4 to 5 minutes per side until the crust is deep golden brown and the chicken is cooked through. Move them to a plate or sheet pan and keep them warm, uncovered, in the preheated oven. Repeat with the remaining cutlets, adding more oil to the pan if it looks dry.

Start the beurre blanc while the chicken cooks. In a separate small skillet, combine the wine, peppercorns, and chopped shallot. Bring it to a gentle boil over medium heat and let it reduce by half. This should take about 5 minutes. You are concentrating the flavors here.

Once the wine is reduced by half, pour it through a fine mesh strainer into a bowl, discarding the solids. Return the strained liquid to the pan and reduce for another minute.

Add the lemon juice and reduce again until you have about 2 tablespoons of liquid left in the pan. This is your flavor base. It should taste sharp, acidic, and concentrated.

Finish the sauce off the heat. Remove the pan from the burner completely and let it cool for a minute or two. The pan should be warm, not hot. Add the cold butter one piece at a time, whisking constantly. Each piece should emulsify into the liquid before you add the next. If the sauce starts to look greasy or separated, your pan is too hot. If it is not coming together, put the pan back on low heat for 20 to 30 seconds while whisking, then pull it off again. Once all the butter is in and the sauce is glossy and thick, you are done.

Put the chicken on plates, drizzle the beurre blanc over the top, and sprinkle with chopped parsley. Serve extra sauce on the side if you made enough. Eat it immediately while the crust is still crispy and the sauce is still warm.