Title: Scallopine Piccata
Categories: Italian Poultry
Yield: 6 Servings
| 3 | | Chicken, breasts, whole |
| 1/2 | c | Flour, all-purpose |
| 1 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1/2 | c | Butter |
| 1/3 | c | Lemon juice |
| 1/4 | c | Parsley, chopped |
Bone chicken breasts. In a bowl mix flour, salt and pepper. Dip cutlets in
mixture and press firmly to coat. Shake off excess. Chill. In a large
skillet heat butter until it sizzles. Saute' cutlets, 3 or 4 at a time, 2-3
minutes per side. Drain on paper towels and keep warm until all are cooked.
Stir lemon juice into drippings and scrape bottom to loosen particles. Heat
but don't boil. Spoon pan juices over cutlets on serving platter and
sprinkle with chopped parsley.