Chicken Or Veal Francese
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Eggs | Italian | Italian, Main dish, Meats, Mrs. g, Poultry | 1 | Servings |
INGREDIENTS
| G GRANAROLI XBRG76A | ||
| 1 1/2 | lb | Chicken, veal or fish |
| 2 | Eggs, beaten | |
| 3/4 | c | Flour |
| 3 | T | Butter |
| 3 | T | Olive oil |
| 1 | c | Water |
| 2 | Bouillion | |
| 1 | Lemon, squeezed | |
| 1/4 | c | Fresh parsley, chopped |
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 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) From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1166
Calories From Fat: 757
Total Fat: 85.7g
Cholesterol: 463.6mg
Sodium: 165.5mg
Potassium: 395.3mg
Carbohydrates: 77.3g
Fiber: 3.2g
Sugar: 2.3g
Protein: 23.3g