~ Chicken or veal francese Recipe ~

 
                          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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