Golden Chicken Cutlets

Description
Serve crisp, herb-seasoned Chicken cutlets hot or cold, for a picnic or summer buffet.

Ingredients

 * 3 whole Chicken breasts (about 1 lb. each), skinned, boned, and split
 * 1/4 cup all-purpose flour
 * 1/2 teaspoon salt
 * 1/8 teaspoon each white pepper, ground nutmeg, and marjoram leaves
 * 1 egg
 * 1 tablespoon water
 * 1/2 cup fine dry bread crumbs
 * 1/3 cup grated Parmesan cheese
 * 1/4 cup butter or margarine
 * 2 tablespoons olive oil or salad oil
 * 1/2 cup dry white wine
 * lemon wedges

Directions

 * 1) Rinse Chicken and pat dry.
 * 2) Place pieces one at a time, skinned side down, between 2 sheets of plas­ tic wrap and pound with a flat-surfaced mallet until about 1/4 inch thick.
 * 3) In a dish, mix flour, salt, pepper, nutmeg, and marjoram.
 * 4) Beat egg and water in a second dish; mix bread crumbs and Cheese in a third.
 * 5) Coat Chicken with flour mixture, then egg, then crumb mixture.
 * 6) Melt butter in oil in a wide frying pan over medium-high heat.
 * 7) Add Chicken, a portion at a time; cook, turning after 2 to 3 minutes, until no longer pink when slashed (4 to 6 minutes total).
 * 8) Transfer to a platter and keep warm.
 * 9) Add wine to pan; boil over high heat until slightly reduced, stirring to scrape browned bits free.
 * 10) Pour over Chicken. Pass lemon wedges to squeeze over meat.
 * 11) Makes 6 servings.

Contributed by
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