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                                 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



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