Description:

Veal or Chicken cutlets in a lemon butter sauce

Source:

Deb Kiska

Serves/Makes:4

Ingredients

• 2 lbs (.9 kg). veal or chicken cutlets
• 2 14 oz (392 grm). cans chicken broth
• 2 or more lemons, depends on taste
• 16 oz (448 grm). butter or margarine
• flour
• salt
• pepper
• 2 eggs
• oil

Preparation

• Pound cutlets to approximately 1 inch thick
• Mix flour in a bowl with 1 tbsp (15 ml). salt and 2 tbsp (30 ml). pepper.
• Beat eggs in separate bowl.
• In a large frying pan pour in oil to coat bottom of pan.
• Dip cutlets in egg.
• Dredge cutlets in flour mixture.
• Place cutlets in frying pan, browning on both sides.
• Remove cutlets from pan, place in dish to side.
• Melt the butter in the same pan add the juice of lemons and chicken broth.
• Place cutlets in liquid in pan.
• Cover pan and allow to simmer for 45 minutes. No turning is necessary.
• Remove cutlets from pan.
• Pour sauce over culets
• ENJOY!
• If frying pan is not big enough, a baking pan can be used.
• Follow above steps for preparing.
• Place everything in a baking pan and cover.
• Cook in oven at 350 degrees (175 C.) for 45 minutes.

Comments

This recipe was given to my mother many years ago. It came from a resturant in Little Italy, in New York. It might not be what the reader is looking for, but it tastes great.