4 (1/4 lb.) chicken cutlets
1/4 c. flour, seasoned with salt & pepper
1/4 c. butter
Juice of 1 lemon
1/2 c. chicken bouillon
4 lemon slices
1/4 c. chopped parsley

Place the cutlets between sheets of waxed paper and pound to 1/8 inch thickness, being careful not to break fibers of chicken.

Dip in flour to coat lightly. Shake off excess. Saute in butter until lightly browned on both sides. Add lemon juice and bouillon to pan. Increase heat and cook 5 minutes more, turning often in sauce. Garnish with thin slices of lemon and parsley.

Makes 4 servings.