| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
Italian |
Chicken, Italian, Poultry |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Chicken breast halves without skin; pounded thin |
| 2 |
lg |
Egg whites; beaten |
| 1/2 |
c |
Bread crumbs |
| 2 |
|
Whole lemons |
| 1 1/2 |
c |
Chicken stock |
INSTRUCTIONS
Squeeze juice from on lemon and set aside.Dip pounded cutlets in egg white,
then into bread crumbs. Brown cutlets in a non stick pan sprayed with non
stick spray, 2 at a time.Set aside. After all are browned deglaze pan with
lemon juice, making sure to crape brown bits off pan bottom. Add chcken
broth and margarine, stir. Return chicken cutlets to pan, cover and cook
about 20 minutes or until fork tender.
Platter chicken
Recipe By : Terry
Posted to JEWISH-FOOD digest V96 #60
Date:96-10-22 18:15:09 EDT
From:FRJK@aol.com
NOTES : Can use 1 whole egg instead of whites and substitute fresh
bread crumbs for dried.
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