1 tbsp. lemon juice
4 chicken breasts
1 tbsp. milk & 1 beaten egg
Crumbs
Oleo
1/4 c. white wine
1 chicken bouillon cube
1/2 c. water

Bone breasts and pound to 1/4 inch cutlet. Dip in milk mixture then crumbs. Saute in butter. Remove.

To pan drippings add: water, cube and lemon juice. Stir to loosen brown bits. Simmer, covered for 5 minutes to blend flavors. Serve with parsleyed noodles.