Golden Chicken Cutlets

• 3 whole chicken breasts, cut in half, boned and skinned, or chicken tenderloins (3 lb.)
• 1/3 c. all-purpose flour
• 1/2 tsp. salt
• 1/8 tsp. each: white pepper, ground nutmeg, marjoram
• 1 egg, beaten with 1 Tbsp. water
• 1/3 c. finely ground bread crumbs
• 1/4 c. freshly grated Parmesan cheese
• 1/4 c. butter
• 2 Tbsp. oil
• 1/2 c. dry white wine

1. Place chicken breasts on wax paper and pound flat to 1/4-inch. Mix flour, salt, pepper, nutmeg and marjoram in shallow dish.
2. Have egg mixture ready in shallow dish.
3. Mix crumbs and cheese in 3rd dish.
4. Coat chicken in flour, egg and bread crumbs.
5. Simmer butter and oil.
6. Add chicken, turning 1 time, 2 to 3 minutes.
7. Remove. Add wine to cooking pan and bring to a boil, scraping particles free.
8. Pour sauce over chicken.
9. Delicious served with Risotto.

chicken breasts, allpurpose, salt, white pepper, egg, bread crumbs, freshly grated parmesan cheese, butter, oil, white wine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=936430 (may not work)