6 lg. pieces chicken cutlet
2 eggs, beaten
6 lemon slices
1 can chicken broth
1/4 c. lemon juice
1/4 c. dry vermouth
3 oz. butter
Oil
Bread crumbs
Parsley

Pound chicken breasts into thin cutlets; dip in eggs and crumbs. Brown in oil for 2 minutes, drain, let cool. Place in 9x11 inch shallow pan and top each piece with lemon and parsley. Can cover with plastic wrap and refrigerate or use immediately.

Combine broth, lemon juice, vermouth, and butter in saucepan and let boil for a few minutes. Pour over chicken. Bake at 350 degrees for 30 minutes uncovered. Also excellent with veal cutlets. Great for company and the kids love it too! Serve with Rice Florentine and baby carrots!