Scaloppine Con Limone
|Whole chicken breasts||3|
|Margarine||1⁄2 Cup (8 tbs)|
|Flour||1⁄2 Cup (8 tbs)|
|Lemon juice||1⁄3 Cup (5.33 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Grated lemon rind||1 Teaspoon|
|Chopped parsley||1⁄4 Cup (4 tbs)|
Chicken breasts first are skinned, boned and cut in half to make 6 cutlets.
Mix flour, salt and pepper; dip cutlets in mixture and press firmly to coat.
Shake off excess.
In 12 inch skillet heat margarine until it bubbles; saute cutlets 3 or 4 at a time, about 3 minutes per side.
Drain on paper towels and keep warm.
When all cutlets are cooked, stir lemon juice into drippings and scrape bottom to loosen brown particles.
When hot, not yet boiling, pour sauce over heated platter of cutlets and top with lemon rind parsley mixture.