Francese
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter |
| 3 | tablespoons | Olive oil |
| 1½ | pounds | Chicken -- veal or fish cutlets or fillets |
| 1 | cup | Water |
| 2 | Pks bouillion | |
| 2 | larges | Eggs -- beaten |
| Juice of 1 lemon (fresh) | ||
| ¾ | cup | Flour |
| ¼ | 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
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