Chicken or veal francese

Yield: 1 servings

Measure Ingredient
1½ pounds Chicken, veal or fish
2 larges Eggs; beaten
¾ cup Flour
3 tablespoons Butter
3 tablespoons Olive oil
1 cup Water
2 packs Bouillion
1 \N Lemon; squeezed
¼ cup Fresh parsley; chopped

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)

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