Chicken cutlets with lemon

Yield: 4 servings

Measure Ingredient
4 \N Chicken breast halves, skinned and boned
1 \N Egg
1 pinch Ground red pepper
½ cup Wheat germ
\N \N Non-stick vegetable cooking spray
1 tablespoon Unsalted margarine
3 tablespoons Lemon juice

Lemon slices Fresh parsley, chopped Place the chicken between two pieces of waxed paper and flatten to ½ inch thickness. Mix egg and red pepper. Dip each piece of chicken in egg mixture and coat with wheat germ. Coat a large skillet with vegetable spray. Place over medium-high heat; melt margarine. Add chicken and cook for 3 to 4 minutes on each side.

Remove to serving platter; keep warm.Pour lemon juice in skillet; cook over high heat for 1 minute, stirring constantly. Pour juice over chicken. Garnish with lemon slices and/or parsley.

Makes 4 servings.

[COOKING LIGHT Spring 1986]

Posted by Fred Peters.

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