Start by placing each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet to gently pound them until they’re about ¼-inch thick. Flattening ensures even cooking and gives the chicken that tender bite.

Set up two shallow dishes. Mix egg substitute, two tablespoons of wine, two tablespoons of lemon juice, garlic, and hot pepper sauce in one dish. Combine flour, Parmesan cheese, parsley, and salt in the other. Coat the chicken first in the flour mixture, then dip it into the egg mixture, and finish with another coating of flour.

Heat 1 ½ teaspoons of olive oil in a nonstick skillet over medium heat. Brown four chicken pieces for 3-5 minutes on each side until golden and cooked through. Remove and keep them warm. Repeat with the remaining chicken, adding more oil if needed.

Once all the chicken is cooked, melt butter in the same skillet. Stir in the remaining white wine and lemon juice, then bring it to a boil. Reduce the heat and cook until the sauce thickens slightly.

Drizzle the tangy, buttery sauce over the warm chicken or serve on the side.