Chicken Or Veal Francese Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
-G GRANAROLI, XBRG76A
1 1/2 lbs: Chicken, veal or fish
2 large: Eggs, beaten
3/4 cup: Flour,
3 tbsp: Butter,
3 tbsp: Olive oil,
1 cup: Water,
2 package: Bouillion,
1: Lemon, squeezed
1/4 cup: Fresh parsley, chopped
Directions:
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)
Source from luhu.jp
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)
Source from luhu.jp