I believe that the name Rebecca was given to this dish to
designate it as a typically Jewish dish. I have been served
Cutlets Rebecca in different parts of Italy; the cutlets
were always prepared the same way, but there was never a
Rebecca in the family.
500 g veal slices or 500 g skinned chicken breast
4 tablespoons chopped parsley
2 tablespoons chopped spring onion
1 cup dry white wine
juice of one lemon
freshly ground pepper
Cover cutlets with seasoned flour.
Heat oil in large frying pan. Add cutlets and fry for a few
minutes on each side till golden brown. Lower the heat, add
the wine, and simmer til nearly all the wine has evaporated.
Arrange cutlets on a preheated serving dish and keep hot.
Return frying pan to the fire, add the chopped spring onion
and parley, and cook slowing for about five minutes.
Remove from the flame, add the lemon juice to the pan juices,
stir and pour over the cutlets.
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