Golden Chicken Cutlets

Directions

1Place chicken breast, one at a time, between pieces of wax paper and pound until about 1/4 inch thick.

2Mix flour, salt, pepper, nutmeg, and marjoram in a shallow dish. Have the egg mixture ready in a second shallow dish. Mix crumbs and cheese in a third.

3Coat chicken breast lightly with flour mixture, then with egg, and finally with the crumb mixture.

4In a large frying pan over medium-high heat, melt butter with oil Add chicken breasts without crowding, and cook, turning over once, until pieces are golden brown on each side (about 2-3 minutes per side).

5To serve hot, transfer cooked chicken to a warm platter and keep warm. Add wine to cooking pan and bring to a boil on high heat, scraping brown particles free from pan. Cook until well blended and slightly reduced; pour sauce over chicken. Accompany with lemon wedges to squeeze over individual servings.

6To serve cold, omit wine sauce.