Francese
cheese/eggs, poultry, vegetable main course
1 g. granaroli xbrg76a
3 tablespoon butter
1 mm :mk vmxv03a
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 eggand 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
Yield: 4 servings
Preparation Time: 0:0
