*  Exported from  MasterCook  *
 
                                  Francese
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Italian
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         G. Granaroli XBRG76A
    3      tablespoon    Butter
    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 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. Fluffy rice and a bright green plain veg. goes well.
 Converted by MMCONV vers. 1.00
 
 
 
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