Chicken cutlets, cut thin
1 egg, beaten
Flour for dredging, seasoned with salt & pepper & garlic powder if you like
Lemon juice or sliced lemon
Chicken bouillon
Oil for frying

Dip cutlet into beaten egg then in flour. Fry in hot oil until chicken is lightly browned. Remove from pan to a hot platter. Drain fat from pan. Deglaze the pan with a small amount of water. Add chicken bouillon and stir well. Add thinly sliced lemon slices or lemon juice to taste. Simmer for 2 to 3 minutes. Pour over chicken. Serve hot.