INGREDIENTS

INSTRUCTIONS

Cut the chicken breast into 6 pieces of roughly equal size. Place the
pieces between sheets of wax paper, and pound with a mallet until
they're thin. Season with salt and pepper.
Place the cheese and 2 tablespoons of the parsley in a wide, shallow
bowl. Slowly add the beaten egg, whisking until it's smoothly
incorporated. Place the flour on a wide plate. Dip the cutlets in the
egg mixture. Remove them, making sure to let the excess egg drip off.
Place each cutlet in the flour, and coat lightly. Remove the cutlets
from the flour, and hold them in a single layer (on a platter or on a
counter).
Add the olive oil to 2 saute pans, each large enough to hold 3
cutlets in a single layer. Place over medium-high heat. When the oil
is hot, add the cutlets. Saute, turning once, until the cutlets are
golden on the outside, just cooked on the inside (about 2 minutes per
side). Remove the cutlets, and hold them in a single layer.
Spill the oil out of the saute pans. Return the pans to high heat.
Add 2 tablespoons of white wine to each pan, and reduce it to 1
tablespoon in each pan. Divide the stock and the lemon slices between
the pans. Boil for 5 minutes, then remove the lemon slices. Keep
boiling the sauce (another moment or two), until it's reduced in each
pan to 1/4 cup. Turn the heat to very low. Swirl a tablespoon of
butter into each pan until the sauce is thickened. Taste for
seasoning. Add 3 reserved cutlets to each pan, turning them until
they're coated with the sauce. Divide the cutlets between 2 dinner
plates. Pour the remaining sauce over them, sprinkle with the
remaining 2 tablespoons of parsley, and serve immediately.
*** Recipe is from David Rosengarten's Taste: One Palate's Journey
Through the World's Greatest Dishes
GMT RECIPES
http://www.wfaa.com/gmt/recipe.html
MC formatted using SNT & MC Buster on 01/18/99
Recipe by: David Rosengarten's Taste
Converted by MM_Buster v2.0l.

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