Flour
3 eggs
1 1/2 lb. chicken cutlets (thin)
1 stick butter
Black pepper
Oil
1 lemon
1 can College Inn chicken broth (clear)

Put oil in a large frying pan. In one dish beat 3 eggs. In another dish put flour, (enough to cover cutlets) and black pepper for taste. Dip the cutlets in flour and pepper mixture and then into the eggs. Lightly fry on both sides. Clean the pan and use again. Put 1 stick of butter, 1 lemon (squeezed) plus the can of broth together. Cook on low flame about 25 to 30 minutes. Serves 4.