Cutlets Italiano


  • 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


  • 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.