1 1/2 lb. chicken cutlets
2 eggs, lightly beaten
3/4 c. flour
Salt and pepper
2 tbsp. oil
2 tbsp. butter
Juice of 1 lemon
2 tbsp. butter

Slice and gently pound cutlets until thin. Dip in egg then dredge in flour, salt and pepper mixture. In large skillet, heat oil and butter. Brown cutlets on both sides, remove to warm platter. Add butter and lemon juice to skillet. When hot pour over chicken. Garnish with parsley and lemon slices.