Chicken Francese

• 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

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

chicken cutlets, parsley, parmesan cheese, eggs, soy bean oil, flour, sherry wine, black pepper, lemons, chicken broth, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=399562 (may not work)