1 envelope chicken bouillon or 1 tablespoon chicken stock mix.
1/2 teaspoon salt
Dash of pepper
Pound out meat between wax paper to 1/4-inch thickness
In a small bowl, combine egg and milk.
Place bread crumbs in another small bowl. Dip meat into egg mixture
and coat with breadcrumbs.
Melt 2 tablespoons margarine in a skillet, over medium/high heat. Lightly brown
cutlets on both sides, adding more butter or margarine as you go, and remove to
Reduce heat to low and add juice of 1/2 lemon, 1/2 cup water, bouillon or stock
mix, salt, and pepper to the drippings. Return cutlets and top with thinly sliced
lemons. Cover and simmer for 10 to 15 minutes.
Serve with lemon slices, pouring any leftover liquid on top.