Or try my version with pork sirloin cutlets instead of chicken. Ask your butcher if they can cut some pork sirloin cutlets for you about one third of an inch thick. Then ask to have them run through the tenderette (or cube steak) machine. Not only will that second step get the cutlets even thinner, it will make them more tender than veal. Also try substituting a white wine (pinot grigio or chardonnay) in place of the chicken stock. I made this for my girlfriend Monday night and she absolutely loved it.