Cutlets Italiano

INGREDIENTS

• 1 lb Thin sliced Chicken Cutlets
• 1 Egg beaten
• 2 tblsp RealLemon Lemon Juice (juice of 1/2 lemon)
• 1/2 cp Seasoned Bread Crumbs
• 1 tsp Paprika
• 1 tsp Grated Parmesan-Romano Cheese
• 1/2 tsp Garlic Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Crushed Red Peppers (optional)
• 1 can Chicken Broth
• 1/2 cup Dry White Wine or White Vermouth
• 5 tblsp RealLemon Lemon Juice (juice of 2 lemons) divided
• 1 tblsp Butter
• Olive Oil

 PREPARATION

• In a shallow bowl mix 2 tblsp of Lemon Juice with the beaten Egg.
• In another shallow bowl mix together the Seasoned Bread Crumbs, Paprika, Grated Cheese, Garlic and Onion Powders.
• Cut Chicken Cutlets into thirds.
• Dredge Cutlets, a several at a times, first in the Egg mixture, then in the Flour mixture.
• In a large skillet, heat Butter and Olive Oil over medium high heat until bubbly. Saute Cutlets a few minutes on each side. Remove to dish.
• Add White Wine and Chicken Broth. Bring to a boil. Return Cutlets to skillet (sprinkle with Crushed Red Pepper) and simmer for 4 minutes.
• Remove Cutlets to serving dish.
• Increase heat and bring to a boil while whisking for a minute or two. Pour sauce over Cutlets
• Serve.