4 lbs. chicken cutlets
2 tbsp. vegetable oil (Puritan)
1/2 c. chicken broth
1/4 c. chopped fresh parsley
Pepper (seasoning)
2 tsp. butter (Promise)
1/2 c. fresh lemon juice

Cutlets must be pounded with the flat side of a meat pounder. Sprinkle cutlets lightly with pepper, if desired. In a large skillet, melt the oil and butter. Saute the cutlets over medium heat for 5 to 8 minutes on each side or until they are browned and tender. Remove from pan. Pour off fat. Add chicken broth and stir; return chicken to skillet. Add lemon juice and parsley. Heat and serve. Yield: 4 servings - 212 calories per serving.