Chicken Francese - cooking recipe

Ingredients

4 chicken cutlets
2 Tbsp. parsley
2 Tbsp. Parmesan cheese
3 eggs, beaten
1 c. soy bean oil
1/2 c. flour
1/4 c. sherry wine
dash of black pepper
2 lemons, squeezed
1/2 c. chicken broth
6 Tbsp. butter

Preparation

Flatten cutlets with meat pounder; dredge in flour, then into beaten eggs with parsley, black pepper and Parmesan.
Pan should be very hot.
Drop cutlets into oil and fry until golden.
Remove chicken; drain off oil.
Add sherry, lemon juice, chicken broth and chicken.
Cook 10 minutes uncovered until half of the liquid evaporates.
Add butter, additional parsley and pepper.
Cook 5 minutes.
If too moist, add a little flour.
Serve with a lemon slice on top.