2 lb. boneless chicken cutlets
Fresh bread crumbs
Egg and water mixture
Parsley

SAUCE:

1/4 lb. melted butter
1/8 tsp. garlic powder
1 1/3 tbsp. sugar
Pepper to taste
1/4 c. white wine
3 lemons, squeezed (save 1/2 lemon for garnish) or 5 tbsp. lemon juice

Pound chicken cutlets flat. Dip each one in egg and water mixture, then in bread crumbs and parsley. Mix to coat. Fry on each side until golden brown.

Combine sauce ingredients in pot on stove and warm. Pour sauce over chicken in shallow baking dish. Cover and bake at 350 degrees for 20 minutes. May be done ahead and frozen. Serves 6.