Francese

* Exported from MasterCook *

Francese

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Italian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
G. Granaroli XBRG76A
3 tablespoon Butter
3 tablespoon Olive oil
1 1/2 pound Chicken -- veal or fish
1 cup Water
(cutlets or fillets)
2 Pks bouillion
2 lg Eggs -- beaten
Juice of 1 lemon (fresh)
3/4 cup Flour
1/4 cup Fresh chopped parsley

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. Fluffy rice and a bright green plain veg. goes well.
Converted by MMCONV vers. 1.00



- - - - - - - - - - - - - - - - - -