Chicken Francese

Directions

1. 1
   Flatten cutlets with meat pounder; dredge in flour, then into beaten eggs with parsley, black pepper and Parmesan.
2. 2
   Pan should be very hot.
3. 3
   Drop cutlets into oil and fry until golden.
4. 4
   Remove chicken; drain off oil.
5. 5
   Add sherry, lemon juice, chicken broth and chicken.
6. 6
   Cook 10 minutes uncovered until half of the liquid evaporates.
7. 7
   Add butter, additional parsley and pepper.
8. 8
   Cook 5 minutes.
9. 9
   If too moist, add a little flour.
10. 10
    Serve with a lemon slice on top.