1 1/2 lb. chicken cutlets, sliced to desired thickness
Flour
Vegetable oil for frying
Juice of 1 lemon or 1/2 c. dry white wine
1 c. water
Parsley, dry or fresh, minced
Salt
Pepper

Coat slice of chicken in flour. Remove excess flour. Fry slices in hot oil until golden brown. Remove from pan. Continue frying until all pieces are done. Drain off most of oil, keeping only 1 teaspoon of oil in pan. Add lemon juice, water, parsley, salt and pepper to taste. Scrape bottom of pan to loosen chicken fragments. Add chicken. Stir gently. Cover and simmer slowly for 15 minutes. Serve hot with rice or noodles.