Chicken Or Veal Francese

* Exported from MasterCook *

CHICKEN OR VEAL FRANCESE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Meats
Mrs. G Italian
Main Dish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G GRANAROLI (XBRG76A)
3 tablespoon Olive oil
1 1/2 pound Chicken -- veal or fish
1 cup Water
2 lg Eggs -- beaten
2 package Bouillion
3/4 cup Flour
1 Lemon -- squeezed
3 tablespoon Butter
1/4 cup Fresh parsley -- chopped

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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