Chicken a la Nancy

* 4 – 6 thin or medium chicken cutlets
* Flour for dredging
* 2 eggs
* Milk
* Bread crumbs
* 1 tablespoon olive oil
* 2 tablespoons butter
* 1 cup cooking sherry
* 2 tablespoons lemon juice

1. Dredge cutlets in flour, and then dunk them in a mixture of beaten eggs with
a splash of milk.
2. Dredge cutlets in bread crumbs.
3. Place them in an electric skillet with olive oil and butter. The pan and oils should be hot and bubbly when you add the chicken. Brown nicely on both sides, maybe 1–2 minutes per side, just till brown.
4. Add cooking sherry and lemon juice. Cover and let simmer about 5 minutes.
5. Then take off the lid to let some liquid evaporate and the sauce thicken.
6. Remove cutlets and spoon "gravy" over them.