meat pounder, pound the chicken breasts flat so that they
eggs.
Dip the chicken in the eggs, then coat
Remove chicken skin, then butterfly cut
eat.
Pat dry chicken cutlets and dredge in
ith salt and pepper. Coat chicken cutlets in seasoned flour, shaking
owl with flour.
Dip chicken in the flour completely, then
garlic powder and paprika. Dip chicken breasts in egg mixture, then
aucepan with about 2 cups chicken broth.
broth should measure
br>3.Pat THINLY sliced chicken dry (pound them thin, if
Put the chicken breasts side by side on
Mix lemon juice, wine, water, margarine, chicken base, pepper and garlic in a 2-quart saucepan and heat. Add cornstarch. Put aside. Cut up chicken cutlets into 2 ounce pieces. Dip chicken pieces in flour. Turn in beaten eggs. Heat corn oil in pan. Cook chicken approximately 3 minutes on each side until light brown. Drain oil and add sauce you put aside. Simmer for approximately 5 minutes. Makes 2 servings.
Beat eggs in a bowl.
Flour very thin chicken cutlets and add to eggs.
Heat oil in saute pan until hot.
Cook chicken until golden brown.
Coat chicken with flour and set aside.<
Dip chicken in egg/lemon juice. Coat with bread crumbs.
Brown chicken in oil.
In a separate pot, melt butter. Add garlic, chicken broth and lemon juice.
Pour the sauce over the chicken in glass pan. Bake, covered, at 350\u00b0 for 30 minutes. Add wine and bake 30 minutes longer (uncover the pan for the last 15 minutes). Enjoy!
Season the flattened chicken breast lightly with salt and pepper, if desired.
Cut chicken breast into bite size pieces.<
Heat oil in a skillet on high.
Salt and dredge chicken cutlets in flour and then dip into egg mixture and place in skillet.
Fry quickly and turn.
(They will be very light brown.)
Clean skillet and melt butter; add chopped garlic and lower heat to medium, stirring constantly.
(Do not brown garlic.)
Add lemon juice and stir in white wine.
Heat for a few more minutes.
Place chicken in a pan and pour mixture over it.
Place in a 350\u00b0 oven for about 10 minutes.
Dip chicken in flour. Then coat with egg.
Saute chicken in butter and remove.
Add wine and lemon juice to deglaze pan and pour over chicken (can be added with chicken in pan).
If you like more sauce, increase sherry and lemon juice mixture in 2 to 1 ratio.
Dip the chicken in the flour then set
Combine first 4 ingredients.
In another bowl, combine butter, garlic, mustard and Worcestershire.
Place small amount of cheese in center of each breast.
Roll and secure with toothpicks.
Dip in butter mixture, then crumb mix.
Pour remaining butter over chicken.
Bake at 350\u00b0 for 1 hour.