Add chicken broth, cornstarch, Italian seasoning, and 2 tbsp lemon juice to the empty skillet. Whisk until no lumps remain, then continue simmering 5 minutes, until reduced by half. Add salt to taste.

Preparation. Step 1. Preheat oven to 450°F. Slide fingertips under chicken skin to loosen. Arrange 2 lemon slices and 3 sage leaves under skin on each breast; smooth skin over to enclose.

Preheat the oven to 325°F. In each of 2 large skillets, heat 1/4 inch of oil until shimmering. Working in batches, add the breaded cutlets and cook over moderately high heat for 1 minute.

Arrange the lemon slices in a single layer in a large, shallow roasting pan or a 9-by-13-inch baking dish. Top each slice with a piece of rosemary, a piece of thyme and a sage leaf.