Oriental Skillet

Directions

1. 1
   Brown 1/4-inch thick cutlets in hot butter over medium heat. Set aside.
2. 2
   Add green onions and garlic to skillet.
3. 3
   Cook 2 minutes, stirring constantly. Add broth and lemon-pepper.
4. 4
   Heat to boiling.
5. 5
   Add cutlets.
6. 6
   Reduce heat to low, cover and simmer 15 minutes or until cutlets are tender.
7. 7
   Stir occasionally. Add broccoli and water chestnuts. Simmer 5 minutes. Remove cutlets and vegetables to platter.
8. 8
   Keep warm.
9. 9
   In a cup, stir together cornstarch and water. Stir into juices in skillet.
10. 10
    Heat to boiling, stirring constantly. Allow to cook about 1 minute.
11. 11
    Pour over cutlets and vegetables.