Categories: Chicken

Ingredients

• 1 large lemon
• 1/2 tsp salt
• 1 egg
• 1 Tbsp milk
• 2 whole chicken breasts, skinned & boned
• butter
• 1/2 c water
• 1/4 c dry white wine
• 1 chicken bouillon cube
• 1 1/2 fresh breadcrumbs (4-6 slices of bread)

Directions

1. Cut 6 thin slices of lemon. Set aside for garnish.

2. Squeeze 1 Tbsp juice from the remaining lemon & set aside.

3. Slice the chicken breasts so that the fillets are thinner than normal.

4. Pound the chicken breasts with a meat mallet to 1/4" thick.

5. Mix crumbs & salt in one dish.

6. Whisk egg & milk in another dish.

7. Dip chicken pieces in egg mixture, then into breadcrumb mixture.

8. Melt 4 Tbsp butter in a frying pan.

9. Cook a few cutlets at a time for about 5 minutes.

10. Keep warm while cooking the others.

11. To the drippings in skillet, add water, wine, bouillon, & lemon juice.

12. Stir to loosen bits. Heat to boiling.

13. Cover & simmer for 5 minutes.

14. To serve, spoon sauce over cutlets on top of rice.

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