- 4
- 10 mins
- 30 mins
Ingredients
- 4 chicken cutlet
- 2 eggs
- plain bread crumbs
- 1 tbsp. butter
- 2 bouillion cubes
- water
- 1 lemon
Preparation
Step 1
1. dip cutlets into eggs and then bread crumbs
2. in a large skillet, saute the cutlets in butter until browned on both sides.
3. add chicken bouillion cubes to saucepan and add enough water to cover the pan. You do not want to completely cover the chicken cutlets, the water should reach the middle of the chicken.
4. Break up the bouillion cubes with a spatula and integrate into the water.
5. Turn the flame down to a simmer.
Cover the pan with the lid and let simmer on each side for 13 to 15 minutes.
6. The last 3 to 4 minutes, remove lid and pour the juice of 1/2 lemon or more, and let the sauce cook for a few more minutes with cover on.
*you may want to add more water if needed.
7. Let sauce reduce slightly and then turn of heat.