CHICKEN CUTLETS

Steps:

• Rinse chicken and pat dry.
• Place pieces one at a time, skinned side down, between sheets of plastic wrap and pound with the flat side of a mallet until about 1/4 inch thick.
• In a dish, mix flour, salt, pepper, and nutmeg.
• Beat egg and water in a second dish.
• Mix bread crumbs and cheese in a third dish.
• Coat chicken with flour mixture, then egg, then crumb mixture.
• Melt butter in oil in a wide frying pan over medium-high heat.
• Add chicken, in batches.
• Cook, turning after 2-3 minutes, until no longer pink when slashed (4-6 minutes total).
• Transfer to a platter and keep warm.
• Add wine to pan, boil over high heat until slightly reduced, stirring to scrape browned bits free.
• Pour over chicken.
• Pass lemon wedges to squeeze over meat.