Instructions: On a piece of wax paper, combine flour and pepper. Lightly dredge each cutlet in seasoned flour (dredge just before cooking or flour coating will become gummy). In a 12-inch skillet, heat oil over medium low heat. Add cutlets and saute until lightly golden, about 2 minutes on each side.

Transfer to platter. Add scallions to skillet, turn heat to low, and cook, scraping any fragments left in bottom of pan with wooden spoon, until barely tender, about 2 minutes. Add garlic and saute for 1 minute. Add chicken broth and wine to skillet. Turn heat to medium and cook until liquid is reduced to half, about 3 minutes. Season with salt and rosemary.

Return cutlets and any accumulated juices to skillet. Spoon sauce over cutlets, turn heat to low, and simmer until heated, about 2 minutes.

Transfer cutlets to platter. Spoon sauce over cutlets, garnish with parsley, and serve.

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