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  Recipe Home » Poultry » Chicken Or Veal Francese
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  Chicken Or Veal Francese
  Category: Poultry
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 147
Ingredients:
-G GRANAROLI (XBRG76A)
1 1/2 lb Chicken, veal or fish
2 large Eggs, beaten
3/4 cup Flour
3 tbsp Butter
3 tbsp Olive oil
1 cup Water
2 package Bouillion
1 Lemon, squeezed
1/4 cup Fresh parsley, chopped
Instructions:
Slice cutlets thin and pound to tenderize (except for fish, just slice
thin). Melt butter in iol and bring to med heat. Dip cutlets in
flour, then egg and sautee on both sides until golden. Remove from
pan and place on warm serving platter and keep warm. Add bouillion to
pan with water and lemon. Raise heat and cook until reduced by half.
Add lemon juice and cook 2 more min. Stir in parsley and mix well.
Pour over cooked cutlets and serve immediately with lemon wedges for
garnish. (wrv)
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