Francese

Recipe Ingredients

3 tablespoons	45ml	Butter
3 tablespoons	45ml	Olive oil
1 1/2 lbs	681g / 24oz	Chicken - veal or fish
1 cup	237ml	Water
		(cutlets or fillets)
2		Bouillion
2		Eggs - beaten (large)
1		Lemon - (fresh) , juice of
3/4 cup	46g / 1.6oz	Flour
1/4 cup	36g / 1.3oz	Fresh chopped parsley

Recipe Instructions

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 sauteeon 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 minutes 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.

Source:
Wine Spectator

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