Chicken Cutlets with Lemon Sauce
- 1 pkg. boneless chicken breasts
- 1/3 cup flour
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
- 1 egg
- 2 T milk
- olive oil or margarine
- 1 T lemon juice
- 1/4 cup water
"On cutting board, pound chicken breasts until 1/8"" thick. Mix together flour,
salt & pepper. In pie plate, beat egg & milk. Dip chicken into egg mixture,
then into flour mixture to coat. In 12"" skillet over medium-high heat, in 2 T olive
oil or margarine, cook chicken cutlets until golden and tender. Remove from skillet
and keep warm. Add lemon juice to water and add to pan drippings over low heat.
Add 4 T margarine. Add chicken cutlets and simmer another ten minutes."