1 1/2 lbs. cutlets
1 c. flour
1 tsp. salt
1 tsp. pepper
1 stick butter
1 lemon
1 tsp. paprika
1 c. chicken broth
1/2 c. white wine
1/2 tsp. parsley
1/2 c. cooking oil

Season flour with salt and pepper and parsley. Dredge cuts in flour mix. Pan fry in oil. Remove from pan. Add butter to pan. Let melt. Add juice from half of lemon. Add wine and chicken broth. Return cutlets to pan. Garnish with lemon, parsley and paprika. Cover and simmer 15 minutes. Serve over rice.