In a shallow bowl whisk eggs together with milk, sea salt and pepper to taste.

On a second plate, combine almond flour, oregano, sea salt and pepper to taste using a fork to whisk dry ingredients together really well.

Pat your chicken cutlets dry with paper towels, then dip them into your egg mixture, then lightly dredge them into the almond flour mixture.

Heat oil in a large skillet or non stick pan over medium low heat.

Add the chicken and cook until it begins to brown on both sides, about 2-3 minutes total, flipping once, then set aside on a plate.

The chicken should not be fully cooked at this stage, as it will continue to cook in the wine sauce.

Wipe out the pan with paper towels and return to a medium heat.

Add in butter, and your minced garlic, then sauté until fragrant just a few minutes.

Now pour in your white wine and simmer until reduced by half, about 2-3 minutes.

Add in your chicken stock, thyme, lemon juice and zest and continue to simmer for a couple of minutes.

Return your browned chicken into the pan, and nestle into the sauce, then reduce the heat to low and cook for additional 5 minutes, or until chicken is just cooked through and sauce thickens a bit.

Garnish with your fresh lemon slices.

I really enjoy this chicken served with brown rice, and roasted asparagus with some of the lemon sauce spooned over everything.