Use a sharp knife to peel the pummelo, cutting off as much of the white pith as you can.
Now cut the fruit in half, and cut between the membranes to release the flesh segments into a bowl.
Squeeze any remaining juice from the pummelo into the bowl, and cut the segments into chunks.
Add the flour to a bowl.
In a second bowl, add the eggs and about 2 tablespoons of water.
Heat 2 tablespoons of the olive oil in a heavy skillet at a medium high setting.
Season the chicken cutlets with salt and pepper.
Dredge the cutlets in the flour, then in the egg.
Transfer them immediately to the skillet. Fry until they’re golden brown, about 3 or 4 minutes on each side. Flip only once to preserve the coating. Repeat until all the cutlets are cooked, using more oil as needed. Set them aside.
Add the wine to the skillet. Allow it to come to a boil as you stir, scraping the skillet to add any browned chicken bits. Boil, stirring for about 2 minutes.
Add the chicken broth. Boil about 2-3 minutes or until reduced by a bout half.
Bring the heat down to a low setting. Add butte, pummelo segments and juice. Cook, stirring, for about 1 minute.
Season with salt and pepper as needed.
Add the cutlets and cook on low setting for about another 2 minutes.
Serve the cutlets with the sauce spooned over them.
Sprinkle with parsley to garnish.