Title: Chicken or veal francese
 Categories: Poultry, Meats, Mrs. g, Italian, Main dish
      Yield: 1 Servings
 
           -G GRANAROLI (XBRG76A)
  1 1/2 lb Chicken, veal or fish
      2 lg Eggs; beaten
    3/4 c  Flour
      3 tb Butter
      3 tb Olive oil
      1 c  Water
      2 pk Bouillion
      1    Lemon; squeezed
    1/4 c  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)