• 2 1/2 pound chicken cutlets cut in half
• 6 lemons, squeezed
• Garlic pwdr
• Parsley flakes
• 1 stick of butter
• Pepper
• Wondra flour

Directions

1. Coat cutlets with flour and dip in egg. Fry cutlets in oil till golden on both sides. Remove from pan and drain on paper towel. In a fry pan heat 1 stick of butter, add in the juice of 6 lemons. Sprinkle sauce with garlic pwdr, parsley flakes and pepper to taste.
2. Bring to boil. After it boils add in 1 c. of water to this. Sprinkle in Wondra flour to thicken sauce. Return chicken to pan and simmer for 30 min.