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i saved about 30 recipes in the thread. i kept forgetting about this thread, so i would forget to save the recipes more often anyways- here's what i saved.

Aurelia's Melt In Your Stupid Mouth Appetizer
Buy....1- 8 oz block of cream cheese (let it get soft at room temp)
1- small jar of Classico Basil Pesto

1- small jar of Classico Sundried Tomatio Pesto

(these are located in the Spaghetti Sauce aisle with the Classico spaghetti sauces. They are easily identifiable as the little green jar and little red jar )

1- box of nice, gourmet style wheat crackers

Place the block of softened cream cheese on a fancy little dish.

Open the jar of green sauce, stir a little, and pour the ENTIRE jar over the cream cheese.

Do the same with the red sauce, dump that baby right over the green sauce.

Now spread your fancy crackers all around the edges of the plate and let your guests dig in.

These stuff is sinfully good and looks like some fancy gourmet dish. Definitely an MSM qualifier.




Pecan Chip Buttermilk Brownies
Makes: 24 squares
Prep Time: 7 mins
Baking Time: 20/25 mins (i've left them in for a little longer, after 25 mins they don't always pass the toothpick test)

Vegetable Oil for misting the pan, Butter works also
1 package (19.8 oz) brownie mix
8 tablespoons (1 stick) unsalted butter, melted
1/3 cup buttermilk
2 large eggs
1 teaspoon pure vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup finely chooped pecans

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Lightly mist the bottom of a 13 by 9 inch pan w/vegetable oil spray/butter. Set the pan aside

2. Place the brownie mix, melted butter, buttermilk, eggs, and vanilla in a large mixing bowl. Stir with a wooden spoon until all of the ingredients are incorporated and the batter lightens in texture. 50 strokes. Pour the batter into the prepared pan and spread it evenly with a rubber spatula. Scatter the chocolate chips and pecans evenly over the top. Place the pan in the oven.

3. Pake the brownies until the outer 2 inches form a crust and a toothpick inserted inthis area comes out clean, 20 to 25 minutes. Remove the pan from oven and place it on a rack to cool for 30 mins.

4. Cut the brownies into 24 squares

Enjoy!


i have this recipe for spinach dip and it is very addictive. and also a good munchie when you've drank too much because you can cut up bread pieces to dip in it.

it's basically on the back of those knorr soup mixes, the vegetable one. and i usually sub in low fat mayo and low fat sour cream, and it is still really good:

1 package (10 oz) frozen chopped spinach, thawed and squeezed dry
1 container (16 oz) sour cream
1 cup Hellmann's or Best Foods Real Mayonnaise
1 package (1.4 oz) Knorr Recipe Classics Vegetable Soup Mix
1 can (8 oz) water chestnuts, drained and chopped (optional)
3 green onions, chopped
8 oz. swiss cheese (optional)

Just combine everything and chill it for 2 hours. Serve it with bite size french bread or chips.

i have another recipe for berry tiramisu, which is probably my favorite recipe ever. but i need to find it, so i'll get back to you on that one.


Salmon
Four salmon fillets, skin on
1/2-3/4 cup of extra virgin olive oil, more if needed (you really don't need a concrete measurement)
1 tablespoon of dried or fresh parsley, minced
2 teaspoons of dried or fresh chives, minced
1 teaspoon of dried or fresh basil, minced
4-6 garlic cloves, chopped
1/3 teaspoon red pepper flakes
Salt and pepper
1 lemon, cut in half

Aioli, to serve

In a small bowl, mix all herbs and seasoning. Add olive oil, garlic, lemon juice from one half of the lemon and stir until well combined. Let sit for four to six minutes, while you prepare the pan and fish.

Heat a large skillet or frying pan on medium high heat. Pat salmon dry with a paper towel, then with a sharp knife score the skin side (three long slashes). Sprinkle with salt and pepper on both sides, then liberally spoon the herb-garlic oil - more oil and herbs than garlic, which could burn during the searing - on the skin side. Place skin-side down into hot pan - it should make a great scorching sound. Steam is okay, but smoke is not.

Spoon herb-garlic oil over the flesh of the salmon. Cook for two to three minutes, then flip. Skin should be dark brown, and crispy. The flesh should be turning a beautiful pale "salmon" color. Cook for another two to three minutes, then remove and set on a plate. Squeeze lemon juice over fish, drizzle any remaining herb-garlic oil over fish if desired, and serve - I cook two fillets at a time, so I don't overcrowd the pan. And I never eat the skin.


Aioli
3/4 cup of mayonnaise (Not Miracle Whip, real Mayo)
1 teaspoon each of chopped parsley and chives
2 tablespoons of finely minced (you can even used jarred, I do) garlic
Salt and pepper to taste
Lemon juice to taste, no more than one teaspoon

Combine all ingredients and stir with a fork or small whisk until smooth. Serve a dollop alongside or on top of salmon - this is an accompaniment, by no means necessary.


*




Orzo with herbs
Half a box of Barilla Orzo pasta
Olive oil
1 tablespoon of butter
Fresh or dried chopped parsley
Fresh or dried chopped chives
Fresh or dried chopped basil

Bring a pot of water to a rolling boil. Add salt, liberally, and stir. Add Orzo, stirring as you add. Cook until tender to taste - Barilla pastas, while great, take a little longer to cook and you really do have to check several times until the noodles reach your preferred tenderness. Drain well - Orzo tends to hold on to a lot of water. Pour into a bowl and drizzle with olive oil. Add butter to taste, and stir until Orzo is coated. Add salt and pepper, herbs, and stir to combine. Serve hot.


Pie crust:

1 cup crushed graham crackers (ok, more like obliterated)
1/2 cup sugar
3 or 4 tablespoons melted butter/margarine (to taste)

Combine ingredients, press into standard pie pan. Place in refrigerator to set. Variations are making the crust out of your favorite cereal, adding brown sugar or cinnamon. I *love* crushed Honey Nut Cheerios...OMG, *so* gooooood!

Filling:

2 packages Philadelphia Cream Cheese (softened)
2 eggs
1/2 cup sugar
1/2 tsp vanilla

Pre-heat oven to 350 degrees.

Combine cream cheese, sugar and vanilla into bowl using electric mixer on medium (to make smooth). Add eggs and mix. Pour into graham cracker crust pie pan.

Bake cheesecake for 40 minutes or until set. Cool for 30 minutes. Chill in refrigerator overnight (or at least 2 hours before serving). Variations include swirling in chocolate (or your favorite flavor) before baking.


Instead of starting a new thread I’ll just post my recipe right here.
Here's my salsa chicken recipe.
Ingredients:
Boneless, Skinless Chicken Breast, Taco Seasoning, Salsa, Shredded cheddar cheese

Directions:
Heat oven to 325 degrees.
Spray baking dish with Pam.
Take boneless, skinless chicken breasts, roll in taco seasoning. Place in dish & pour salsa on top.
Bake in oven for about 20 -25 minutes, or until chicken is done.
Take chicken out of oven. Sprinkle with shredded cheddar cheese & place back in over until cheese melts.

Ideas: You can serve this dish with Spanish rice and corn or green beans.

Suggested listening music: Los lobos
Enjoy


Boneless, skinless chicken breast or strips
dijon mustard
plain yogurt (use low fat if you want)
breadcrumb (easiest if in a freezer bag shake and bake style)
salt (optional--add to breadcrumb)

*not sure of actual amounts, depends on how much you need to coat chicken*]


Preheat oven to 375.
mix equal parts mustard and plain yogurt in bowl. place chicken in bowl and completely coat. remove from bowl and place into bread crumb. shake bag until chicken is thoroughly covered.

Place on baking sheet about 2 inches apart. cook on 375 for 40-45 minutes or until coating is golden brown.


AWESOME low fat meal! I sometimes add parmesan cheese on top because I have a hard time eating anything if it doesn't have cheese on it.


Pork Chops and Curry Apples
1 large McIntosh or Braeburn apple, peeled and diced
2 TB cider vinegar
1/3 c water
1 tsp arrowroot powder mixed in 1 tb cool water
pinch salt
2 pork chops
1/2 tsp black pepper
1 tb vegetable oil
1 med onion peeled and diced
1 clove garlic, peeled and minced
1 tsp sweet curry powder

Trim excess fat off chops, and cut into bite sized cubes. Sprinkle w/ pepper. In skillet, heat oil over med-high. Add pork and cook 3-5 min, stirring until browned on all sides. While that's cooking, prep onion, garlic and apple. Remove pork from pan when browned, and set aside. Add onion and garlic..cook 2 minutes, stirring frequently. Sprinkle w/ curry powder and stir until curry starts sticking to sides of pan. Deglaze pan w/ vinegar. Add apples, toss to coat, add water and cook stirring for 2 minutes. Return pork to pan and cook another 3-4 minutes. If after that time, liquid hasn't reduced enough to be thick, drizzle arrowroot mix into pan, and stir until glossy and thick. Salt to taste.

Serve with pasta, rice or a simple vegetable.



Scallops on Garlic Toast *Great for parties*
1/4 lb good scallops- @ 5 large
2TB butter
1 tsp Northwoods Seasoning (find in specialty shops)
2 slices crusty italian bread
1 tsp olive oil
1 clove fresh garlic
flake salt

Preheat oven on low broil. Slice bread- not to thick...needs to be easy to bite when topped w/ scallop pieces. Brush both sides of bread w/ olive oil. Peel & quarter garlic. Rub both sides of bread w/ garlic. Sprinkle w/ flake salt.

Clarify butter and add clarified butter into pan.

Quarter scallops, or make bite sized pieces. Add the scallops to pan. **Put bread in oven now to toast for a minute**. Adjust stove to medium heat and sprinkle w/ half of seasoning. As scallops start to brown (@ 2minutes), flip and sprinkle w/ rest of seasoning. Cook another minute, then place scallops on the bread. Use tongs so that the majority of the butter stays in the pan. Use the back of a spoon to press the scallops into the bread a little so they don't fall off. 10 pieces of scallop per slice is about right.



Poached Pear w/ Cinnamon Syrup
1 pear- bosc preferred
3/4 c cinammon syrup
1/2 c water
1 tsp fresh lemon juice

To make syrup:
1 oz cinammon stick
1 c water
1 1/2 c granulated sugar
1/2 c vanilla sugar (can be bought in specialty shops, or make by putting vanilla beans in sugar and storing in airtight container)

Place the cinammon sticks and water in small pan. OVer low heat, bring to boil. Shut off and let steep for 1 hour. Strain the cinammon and return to the pan. Over low heat stir in sugar until dissolved, then remove from heat. Let cool a bit.

In saucepan combine 1/2 c of the syrup 1/2 c water and lemon juice. Bring to slow simmer over low heat. As heating, peel pear and cut in half lengthwise. Use a small spoon to remove core. Place pear halves cut side down in pan. Cover and simmer 7 minutes. Remove and place on cutting board. Slice thinly. Fan them out on dessert plate and 'drizzle with an attractive pool of the remaining syrup'.


Avocado Salsa
4 avocados
4 good sized tomatoes
1 med red onion
2-3 tb salsa salad seasoning (get at specialty shop)
2 tb water
3 limes (the juice of)
1/3 c corn oil

mix seasoning in water, let stand 5 minutes. Whisk lime juice and corn oil. Start w/ low amount of seasoning..can adjust later to taste. Core the tomatoes and dice in bite sized pieces. Discard 1/2 of the juice and seeds from the tomatoes. Core and mince red onion. In large serving bowl, toss onions and tomatoes w/ dressing, stirring well. Add avocadoes (bite sized pieces) and toss gently to coat. Cover and refrigerate till ready to use.



Oatmeal Craisin Cookies
1 c butter, softened
3/4 c sugar
3/4 c light brown sugar
2 eggs
1 tsp vanilla extract
1 1/2 c flour
1 tsp baking soda
1-2 tsp cinammon
3 c cooking oats
1 6oz package of craisins
1/2 c mini chocolate chips *optional*

Preheat oven to 350. Cream butter and sugars until well blended. Add eggs and vanilla, blend well. Sift flour baking soda and cinnamon. Slowly add to creamed mix and blend well. Add oats, craisins and chocolate chips. Stir till well mixed. Drop by rounded tablespoons onto ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes.


Peachy Cheesecake Squares
2 c sliced ripe peaches (5 large to 8 small)
2 tsp cinammon sugar
2 1/4 c ap flour
1 1/2 c powdered sugar
2 sticks butter, cold
1 8 oz pkg cream cheese, softened
1 14 oz can sweetened condensed milk
1 egg
2 tsp vanilla

Preheat oven to 350. Peel and core peaches, slice thinly or chop and toss w/ cinnamon sugar. Set aside. In large bowl, combine flour w/ powdered sugar. Cut in the butter until mix is crumbly and dry. Best done w/ hands. Reserve 2 cups of mix for topping. Press remaining mix in bottom of ungreased 9x13 pan. Bake crust for 15 minutes. While baking, beat cream cheese until fluffy. Gradually beat in condensed milk until smooth. Add egg and vanilla. Mix well.

Spread peaches over slightly cooled baked crust in an even layer. Drizzle w/ any peach juice in the bowl. Pour cream cheese mix over crust. Sprinkle reserved crust mix over top of cream cheese. Bake 30-35 minutes until bubbly and starting to brown. Let chill a bit before cutting.


Tomato-Olive Bruschetta
2 6oz jars of kalamata olives (pitted)
6 roma tomatoes
12 scallions
6 tb grated parmesean
4 tb olive oil
4 tb red wine vinegar
1/4 tsp pepper
1 tsp basil
1/2 tsp salt

Coarsely chop olives. Core tomatoes, chop into 1/4 inch pieces. Remove tops and greens of scallions and cut white portions into rings. Put all ingredients in a bowl and toss. Best done a day in advance. Serve on baquette rounds.
Variation- brush bread w/ olive oil, toast. Top w/ bruschetta, sprinkle parmesean on top, and toast to warm cheese.



Greek Chicken Pasta Salad
4 chicken breast halves, boneless
1 lb dry pasta (tricolor fusili looks best)
2 med zucchini, 1 large
2 c chopped tomato
1 sm red onion
1 c chopped olives (kalamata)
3 tb greek seasoning divided
2 tb water
1/2 c olive oil divided
1/3 c balsamic vinegar (or red wine)
1/2 c low fat mayo
2 tsp honey
1 tsp dijon
1 c feta cheese, crumbled (optional)

Season chicken w/ greek seasoning and grill. Peel and slice zucchini into thin rounds, brush w/ oil and lightly w/ greek seasoning. Grill.

Cook Pasta.

Prepare Dressing:
mix 2 tb greek seasoning w/ water. Let stand a few minutes. Mix in remaining oil, along w/ vinegar, mayo, honey, dijon. Add tomatoes onions, olives and toss to coat.

Drain pasta when done, add dressing and toss.

To plate:
Divide pasta to 4 plates. Add 1/4 zucchini to each plate. Slice chicken into bite sized pieces, fan out on top of pasta (1 breast per salad). Just before serving, crumble feta over. Serve w/ crusty bread.


Garlic Lime Chicken Drumettes w/ Chipolte Mayo

Chicken/Marinade
6 garlic cloves, minced
2 tsp grated lime peel
2 tsp kosher salt
2 tsp oregano
2 tsp cumin seeds, toasted, crushed
½ c lime juice
1/3 c olive oil
24 chicken drumettes (party wings)

Mayo
1 c mayo
½ c light sour cream
1 tb Dijon
2-3 chipolte chiles in adobo sauce, drained, finely chopped
1 tb adobo sauce

Place garlic, lime peel, sat, oregano, cumin seeds, lime juice and oil in shallow pan large enough to hold layer of chicken. Add chicken. Turn to coat. Cover and refrigerate for 2-4 hours.

In small bowl, mix mayo ingredients together. Refrigerate 30 minutes.

Heat grill or broiler. Remove chicken from marinade, and grill or broil.

Serve w/ mayo dipping sauce.


Grilled Tuna w/ Porcini Mushrooms
1 oz dried porcini
4 6oz tuna steaks (1 inch thick)
¾ tsp sea salt
½ c red wine
3 tb balsamic vinegar
1 tb soy sauce
2 teas minced garlic
½ tsp brown sugar
3 tb olive oil, divided

Place mushrooms in bowl, cover w/ boiling water let stand 15 minutes till soft. Drain, discard soaking liquid (for stock or whatever), and slice mushrooms.

Place tuna in shallow baking dish, sprinkle both sides w/ salt, and refrigerate 10 minutes.

In bowl, stir mushrooms w/ wine, vinegar, soy sauce, garlic, brown sugar, and 1 ½ tbs oil. Pour over tuna, marinate 15 minutes.

Heat grill, remove tuna from marinade, cleaning mushrooms off of steak. Reserve mushrooms and marinade. Blot tuna dry (gently), and brush w/ remaining oil. Grill 6-8 minutes.

Reduce marinade in small saucepan, serve over tuna.


Lemon Spiced Salmon
1/3 c white wine
4 tbs vegetable oil, divided
2 tb oj
1 tb lemon juice
1 green onion, chopped
2 tb grated lemon peel
1 tsp allspice
1/2 tsp salt
1/2 tsp pepper
4 8-oz salmon steaks (1 inch thick)

Mix all ingredients in a bowl. Pour over salmon in baking dish to marinade for 20 minutes, turning once.

Heat grill. Remove salmon from marinade, and blot dry. Brush with remaining 2 tb oil.

Grill 7-10 minutes or until salmon begins to flake, turning once and basting occasionaly w/ reserved marinade.

Serve w/ horseradish mayo.



Corn and Basil Pudding
5 lg ears of corn, husks removed
2 tb ap flour
2 tb cornmeal
2 eggs
2 egg yolks
1/2 c milk
2 tb unsalted butter, melted
3/4 tsp kosher salt
1/8 tsp hot pepper sauce
1/2 c lightly packed coarsely chopped basil (**FRESH**)

Heat oven to 350. Generously butter 3-4 cup gratin dish (or any casserole dish). Scrap corn off of ears, resulting in @ 1 1/2 cups of 'pulp'). In large bowl, whisk flour, cornmeal and eggs until smooth. Whisk in egg yolks, milk, butter, salt, and hot pepper sauce. Stir in basil and corn pulp. Pour into gratin dish and bake 30-35 minutes.


Citrus Marinade for Chicken
1 tsp grated orange peel
1 tsp grated lime peel
1/4 c oj
2 tb olive oil
1 tb lime juice
2 tb chopped fresh cilantro
1/2 tsp lightly crushed cumin seeds
1/4 tsp salt
1/4 tsp pepper
2 garlic cloves finely chopped

Mix all together in plastic bag, add chicken and marinate 1-2 hours.

**Awesome for grilled chicken**



Lemon-Fennel Pork Tenderloin
1 tb olive oil
2 tsp anise liquour (ie Pernod)
1 tsp lemon juice
2 tb finely chopped shallots
1 tsp crushed fennel seeds
1 tsp grated lemon peel
3/4 tsp cracked black pepper
1/2 tsp kosher salt
1- 3/4 lb pork tenderloin

In small bowl, mix all marinade ingredients. Rub over side of pork. Let stand at room temp 30 minutes or refrigerate up to 2 hours. Grill.


Grilled Asian Chicken

Ingredients


1/4 cup soy sauce
4 teaspoons sesame oil
2 tablespoons honey
3 slices fresh ginger root
2 cloves garlic, crushed
4 skinless, boneless chicken breast halves


Directions
1 In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
2 Pour soy sauce mixture over chicken breasts in a shallow medium dish or bowl, and marinate in refrigerator for 15 minutes.
3 Cook chicken on the prepared grill 5 to 8 minutes per side (I usually use the George Foreman), or until no longer pink and juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.


Cinammon Sugar Pastry Puffs

Package of Pastry Sheets (Peppridge Farm)
butter
sugar
cinammon

various dipping sauces: chocolate, strawberry, whatever.

Thaw pastry sheet a bit. Preheat oven to 350. Cut pastry into whatever shape you like. I like triangles. Brush w/ melted butter, sprinkle w/ sugar and cinammon (liberally), and put on baking sheet. Bake @ 10 minutes or until slightly golden. Dip in sauce or eat alone.



Apple Streudel
Red apples
Phyllo Dough (the thin pastry sheets)
lemon juice
sugar
cinammon
whipping cream

Thaw phyllo per box instructions.

Peel and dice apples. Toss w/ lemon juice to prevent browning. Toss w/ sugar and cinammon.

Carefully peel a sheet (or 2...you have to have delicate hands to get 1 sheet) of phyllo and place on table where you have lots of working room. Spoon apples onto one edge, leaving about an inch of 'border'. Carefully from the apple end, roll (jelly roll) up and place in a baking dish. If you have a baking dish that is small, so that there isn't a lot of extra space it's best. If all you have is a regular casserole dish, just do as many rolls of streudel it would take to fill up the dish.

Brush tops w/ melted butter and sprinkle w/ cinammon sugar. Bake at 350 for 15ish minutes until slightly golden brown.

Serve in bowl w/ whipping cream poured over. Best served slightly cooled.


Black Bottom Rasberry Tart
crust:
1/3 c sliced almonds
1 c graham cracker crumbs
2 tb sugar
1/4 c unsalted butter, melted
1/2 tsp almond extract

chocolate filling:
8 oz semi sweet chocolate, coarsely chopped
1/2 c heavy cream
1 1/2 tb rasberry liquor or syrup

rasberry filling:
1 pkg (10 oz) frozen sweetened rasberries, thawed
1 tb rasberry liquor or syrup
1 1/2 tsp unflavored gelatin
2 c heavy cream
2 tb sugar

Heat oven to 350. Grind almonds in food processor. Add graham cracker crumgs, and sugar. Pulse to combine. Add butter and extract, pulse again to combine. Press in bottom and up sides of 10 inch tart pan (springform pan). Bake 8-10 minutes. Cool completely. *(Can be made a day ahead of time, covered and stored at room temp).

Place all chocolate filling ingredients in small saucepan. Heat over med-low stirring until chocolate is melted. Stir until all incorporated. Pour into crust. Refrigerate while making rasberry filling. *(Can be made a day ahead of time, covered and refrigerated).

In food processor, puree rasberries. Strain to discard seeds. Stir in liquer/syrup. Sprinkle gelatin over rasberry mix; let stand 2 minutes or until gelatin softens. Cook and stir over med heat 2-3 minutes or until mis is warm, and gelatin dissolved. Pour into medium bowl; place bowl in larger bowl filled with ice (cool down). Stire 8-10 min or until mix starts to cool and jell.

In med bowl, whip cream and sugar until soft peaks form. Fold into rasberry mix until no streaks of white remain. Spred in crust over chocolate. Garnish w/ fresh rasberries. Cover, refrigerate for at least 2 hours.



Tequila/Chile Marinated Pork Chops
4 bone in rib pork chops (1 in thick)
Marinade:
2 jalepenos, finely chopped
1 c chopped fresh cilantro
1 tb grated lime peel
1 tb minced garlic
1 tb chili powder
1 tb chopped fresh oregano or 1 tsp dried
2 1/2 tsp salt
1 1/2 tsp cumin
1 tsp pepper
1/2 tsp allspice
1/4 c lime juice
1/4 c olive oil
3 tbs tequila

In bowl, mix all marinade ingredients. Place pork in a ziploc bag, and pour marinade over. Refrigerate overnight, turning bag occasionally.

**This would be good on chicken too**



Beer Marinade for Steak
12 oz lager beer
1/2 soy sauce
1/4 c cidar vinegar
1/4 ketchup
2 tb coarse dijon
2 tb minced garlic
1 tb worcestershire
1 tb hot pepper sauce
1/4 c olive oil
1 tb pepper
1 tsp salt

Marinate steak in ziploc bag in fridge overnight, turning occasionally.


4 skinless, boneless, chicken breasts (about 11/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth
1/2 lemon, juiced
2 tablespoons unsalted butter
1/4 cup chopped flat-leaf parsley
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.