3 lb. boneless fillet chicken cutlets, cut very thin
Flour
2 or 3 eggs, well beaten
Bread crumbs
1 stick butter
1 can chicken broth
1/2 c. beef bouillon
1/4 c. lemon juice
1/4 c. white wine

Dip cutlets in flour; then in eggs; then in bread crumbs. Brown both sides in melted butter. Put cutlets in a pan. Add remaining ingredients to the butter, crumbs, and flour in frying pan.

Mix together and simmer. Add flour for thickness. Pour over cutlets in pan. Put slices of lemon and parsley on top (optional). Leave on top of stove to simmer 10-15 minutes on low.