1 lb. chicken cutlets, pounded thin
Egg, beaten with salt, pepper & 1/4 c. milk
Flour
1 lemon, halved
Freshly chopped parsley
1 1/2 sticks butter

Dredge chicken in flour, then dip in egg mixture and again in flour. Put in refrigerator for at least 1/2 hour to set. Chicken will be sticky.

Melt 1 stick butter in large skillet. When it starts to bubble, squeeze 1/2 lemon into butter and quickly add cutlets. Sprinkle with parsley. Turn and brown other side. Remove to a warm platter. Melt other 1/2 stick butter with juice of the other half of lemon. Pour over the top of cutlets and serve immediately.