I' assuming you were asking WI, osuche, and my recipe is similar but i'll share my variation anyway.

i dredge the chicken/veal in flour (that has s&p in it), then dip it in beaten egg, then dredge it in flour again.

i've also been known to add cream of tartar to the sauce if i have no wine. i know it sounds weird, but i accidentally added it to some chicken broth while deglazing a pan once and it gave the dish a yummy tangy flavor.

then again, it is a by product of wine making so maybe not so weird after all.

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