Francese Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
3 tbsp: Butter,
3 tbsp: Olive oil,
1 1/2 lbs: Chicken, veal or fish cutlets or fillets
1 cup: Water,
2 Pks: bouillion,
2 large: Eggs, beaten
Juice of 1 lemon, fresh
3/4 cup: Flour,
1/4 cup: Fresh chopped parsley,
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. Converted by
MMCONV vers. 1.00
Recipe By :
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. Converted by
MMCONV vers. 1.00
Recipe By :
Source from luhu.jp
Tags
Italian