Preparation / Directions:
Bone chicken breasts and pound thin. In a bowl mix flour, salt and pepper. Dip cutlets in mixture and press firmly to coat. Shake off excess. Chill. In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3 minutes per side. Drain on paper towels and keep warm until all are cooked. Stir lemon juice into drippings and scrape bottom to loosen particles. Heat but don't boil. Spoon pan juices over cutlets on serving platter and sprinkle with chopped pars
|
