Chicken Cutlets in Wine Sauce
World famous
Ingredients:
1 package of boneless, skinless chicken cutlets (butterfly them so that they are thin and pound them) 1 large egg with a tablespoon or so of water (or you can use two eggs) mix egg with pinch of salt, pepper, and garlic powder 1 1/2 cups (approximately) of seasoned, Italian bread crumbs 4 cloves (or more...don't be stingy!) of fresh, peeled garlic..minced 1 can chicken broth juice of 1 lemon Approx. 2/3 - 1 cup of dry white wine (again....don't be stingy!) 2 tbs. butter 2 tbs. olive oil

Dip cutlets in egg, then bread crumbs. Heat butter and olive oil in skillet (I like to use an electric frying pan with cover). Brown chicken cutlets on both sides. Remove from pan. Sauté garlic (you may have to add a little more olive oil to the pan) in the same pan until lightly golden, scraping the bits left-over from sautéing the chicken. Add 2/3-whole can of chicken broth. Add lemon juice and wine. Heat mixture to boiling. Put chicken cutlets back into pan and lower heat to simmer. Cover and simmer chicken for 45 minutes, turning over 1/2 way through. Serve with the sauce. This dish is great because you can make it well in advance, and it freezes well, too. The sauce is so tasty, that some of my friends/family like to pour it right on pasta as a side-dish too

Submitted by: Dale Ingenito

Chicken Cutlets in Wine Sauce

World famous

Ingredients:

1 package of boneless, skinless chicken cutlets (butterfly them so that they are thin and pound them)
1 large egg with a tablespoon or so of water (or you can use two eggs)
	mix egg with pinch of salt, pepper, and garlic powder
1 1/2 cups (approximately) of seasoned, Italian bread crumbs
4 cloves (or more...don't be stingy!) of fresh, peeled garlic..minced
1 can chicken broth
juice of 1 lemon
Approx. 2/3 - 1 cup of dry white wine (again....don't be stingy!)
2 tbs. butter 
2 tbs. olive oil

Dip cutlets in egg, then bread crumbs. Heat butter and olive oil in skillet (I like to use an electric frying pan with cover). Brown chicken cutlets on both sides. Remove from pan. Sauté garlic (you may have to add a little more olive oil to the pan) in the same pan until lightly golden, scraping the bits left-over from sautéing the chicken. Add 2/3-whole can of chicken broth. Add lemon juice and wine. Heat mixture to boiling. Put chicken cutlets back into pan and lower heat to simmer. Cover and simmer chicken for 45 minutes, turning over 1/2 way through. Serve with the sauce. This dish is great because you can make it well in advance, and it freezes well, too. The sauce is so tasty, that some of my friends/family like to pour it right on pasta as a side-dish too

Submitted by: Dale Ingenito

Mitterando Family Recipes

Chicken Cutlets in Wine Sauce