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chicken cutlets parsley Parmesan cheese eggs soy bean oil flour sherry wine black pepper lemons chicken broth butter
Viewed: 28 - Published at: 9 years agoIngredients
- 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
Method
- 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.
