CHICKEN PICCATA

Ingredients

• CHICKEN PICCATA
• 1 large lemon
• 4 large chicken cutlets
• 1 1/2 c. breadcrumbs
• 1/2 tsp. salt
• 1 egg
• 1 Tbsp. milk
• butter or margarine
• 1/2 c. water
• 1/2 c. white wine
• 2 chicken bouillon envelopes
• 1/2 lb. sliced mushrooms

Directions

Saute mushrooms in butter; set aside. Mix egg and milk;
dip cutlets into egg mixture and then into breadcrumbs with
salt to coat.
In skillet, heat 4 tablespoons butter or margarine; cook
cutlets until golden brown. Add more butter, if necessary.
When chicken is done, remove to platter.
To drippings in skillet, add water, wine, bouillon and 1
tablespoon lemon juice, stirring to loosen brown bits from
skillet. Heat to boiling, reduce heat to low, cover and simmer
5 minutes. Spoon sauce over cutlets on platter. Makes 2 to 4
servings

Submitted 6/13/05.
Source: Cookbooks online
Submitted By: Angel Power
angel@powercom.com.au
CHICKEN PICCATA