1. Heat oil in medium saucepan over medium-high heat until shimmering. Add shallots and cook until beginning to soften, about 1 minute. Add broth and increase heat to high; simmer rapidly until liquid is reduced to 3/4 cup, about 8 minutes. Set aside.

2. After transferring last batch of cutlets to platter, pour sauce into empty pan and bring to simmer, scraping up browned bits on pan bottom. Off heat, whisk in parsley, butter, and salt, pepper, and lemon juice to taste. Pour sauce over cutlets and serve immediately.

Makes about 3/4 cup