1/4 cup dry white wine (any white wine or chicken broth)
2 tbsp lemon juice
2 tbsp chopped fresh parsley (or 1 tbsp dried)
Place cutlets between 2 sheets of plastic wrap; flatten to 1/8 inch thickness, using a meat mallet or rolling pin
Combined cheese, breadcrumbs and pepper; dredge cutlets in breadcrumb mixture
Coat a nonstick skillet with cooking spray; add olive oil. Place over medium-high heat until hot. Add cutlets; cook 2 mins on each side or 8until browned. Add wine and lemon juice; cook 2 mins or until heated. Transfer to plate and sprinkle with parsley.
Now, I didn't have Italian breadcrumbs but I used regular and added an Italian seasoning blend of spices to it. Also, I did not have fresh parsley, so I just added some dried to the pan before I took the meat out.
I served this with honey carrots (baby carrots, tbsp dried parsley and 2 tbsp honey)and a long and wild rice blend.
