2 1/2 lb. chicken cutlets cut in half
6 lemons, squeezed
Garlic powder
Parsley flakes
1 stick of butter
Pepper
Wondra flour

Coat cutlets with flour and dip in egg. Fry cutlets in oil until golden brown on both sides. Remove from pan and drain on paper towel. In a fry pan melt 1 stick of butter, add the juice of 6 lemons. Sprinkle sauce with garlic powder, parsley flakes and pepper to taste.

Bring to boil. After it boils add 1 cup of water to this. Sprinkle in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 minutes.