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Scallopine Piccata

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      Title: SCALLOPINE PICCATA
 Categories: Italian, Poultry
      Yield: 6 Servings
 
      3    Chicken, breasts, whole
    1/2 c  Flour, all-purpose
  1 1/2 ts Salt
    1/4 ts Pepper
    1/2 c  Butter
    1/3 c  Lemon juice
    1/4 c  Parsley, chopped
 
  Bone chicken breasts. In a bowl mix flour, salt and pepper. Dip
  cutlets in mixture and press firmly to coat. Shake off excess. Chill.
  In a large skillet heat butter until it sizzles. Saute' cutlets, 3 or
  4 at a time, 2-3 minutes per side. Drain on paper towels and keep
  warm until all are cooked. Stir lemon juice into drippings and scrape
  bottom to loosen particles. Heat but don't boil. Spoon pan juices
  over cutlets on serving platter and sprinkle with chopped parsley.
 
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