Description Edit

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

Ingredients Edit

Directions Edit

  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 Edit

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