Chicken Francaise - cooking recipe

Ingredients

1 lb. chicken cutlets, pounded thin
flour (for coating)
egg batter (2 eggs, beaten; 3 tsp. water; parsley flakes; salt and pepper; garlic powder)
7 Tbsp. butter
3 large ladles chicken broth
juice of 1 lemon
fresh parsley, chopped
chopped Prosciutto or Prosciuttini
olive oil for sauteing

Preparation

Coat cutlets with flour.
Dip in seasoned egg batter.
Saute (until golden on both sides) in hot oil.
(Coating will fall off if oil is not hot enough, turn with spatula.)
Drain on paper towels. Scrape pan.
Add butter, chicken broth, lemon juice, parsley and Prosciutto.
Bring to simmer.
Add meat, saute for 5 minutes or until cooked.
Put on platter and pour sauce over.