1 lb. chicken cutlets, pounded thin
1 or 2 eggs
1 c. flour
1 tbsp. grated Italian cheese
1/4 c. lemon juice
1 1/2 tbsp. garlic powder
1 c. water
3 tbsp. olive oil

Beat 1 egg (if jumbo) or 2 if not, adding salt and pepper to taste. Mix flour with cheese, 1/2 tablespoon garlic powder and pinch of salt and pepper. Dip cutlets first in egg then in flour. Fry in olive oil just a few minutes.

When all cutlets have been fast fried put them in baking dish. To frying pan add water, lemon juice, 1 tablespoon garlic powder and boil for 5 minutes to get all pan juices mixed. Pour over the cutlets in baking dish, cover with foil and bake 1/2 hour in 375 degree oven. Check in 20 minutes to make sure water is in pan, if not add more until finished baking.