Flour
8 chicken cutlets, breast trimmed
Corn oil
1 tsp. garlic powder
1/2 tsp. pepper
Salt to taste
4 tbsp. butter
4 tbsp. butter
1 tbsp. lemon juice
4 oz. sweet vermouth
1 tsp. chopped parsley

In 12 inch frying pan, cover bottom with corn oil. Flour both sides of chicken cutlet and brown in pan, sprinkling with garlic powder, salt, and pepper. Cook approximately 3 minutes each side. Place cutlets on large platter. use 1 quart pot and place in butter, butter, lemon juice and sweet vermouth. Warm until butter and butter is melted. Do not boil. Pour over cutlets. Sprinkle with parsley and serve. Makes 4 servings.