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

Recipe By :

Related recipes