Chicken Cutlet

Very carefully pat the chicken breasts with the wing bones as well as the skin, so that they keep the shape of a cutlet. Season with salt and pepper, sprinkle with juice of one lemon and on each chicken breast prepared in this way, place a small well cooled piece of butter form rolled in a tiny bit of flour. Roll the chicken breasts in a spiral in flour on the other side, pass them through beaten egg, coat them in breadcrumbs and fry them in hot oil for about 5-6 minutes. Before serving, fry in a little very lightly browned butter. Serve garnished with parsley with tender vegetables or spicy salads and fries.

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