Chicken cutlets
1 bouillon cube
1 c. boiling water
Approx. 1 c. white wine
2 lemons
Parmesan cheese, grated
1 egg mixed with some water
Bread crumbs
Olive oil
Black pepper

Thin out cutlets to desired thickness. Dip in egg mixture and coat with bread crumbs. Fry in olive oil until cooked. Remove from pan and place on paper towel.

Place cutlets in casserole. (They can overlap.) Squeeze 1 lemon on to cutlet. Dissolve bouillon cube in 1 cup of boiling water. Pour into casserole. Add wine to cover chicken. Cut up lemon slices and put on cutlets. Sprinkle Parmesan and black pepper. Cover with foil.

Bake 30 minutes at 400 degrees. If you make a lot of cutlets, double bouillon cubes, water and wine. Freezes well. Cutlets can also be made ahead and frozen until needed.