Chicken or veal francese
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chicken or veal francese
  Chicken    Veal    Poultry    Italian  
Last updated 6/12/2012 12:49:39 AM. Recipe ID 11042. Report a problem with this recipe.
[an error occurred while processing this directive]

      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)

Didn't find the recipe you were looking for? Search for more here!

How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.

Recipe ID 11042 (Apr 03, 2005)

[an error occurred while processing this directive]