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Veal or Chicken cutlets in a lemon butter sauce

Deb Kiska


  • 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
  • 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.
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.

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