| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Eggs |
Italian |
Italian2 |
4 |
servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 3 |
tb |
Olive oil |
| 1 1/2 |
lb |
Chicken; veal or fish |
| 1 |
c |
Water |
|
|
(cutlets or fillets) |
| 2 |
pk |
Bouillion |
| 2 |
lg |
Eggs; beaten |
| 1 |
|
Lemon; (fresh) , juice of |
| 3/4 |
c |
Flour |
| 1/4 |
c |
Fresh chopped parsley |
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 sauté.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
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.
Per serving: 551 Calories (kcal); 40g Total Fat; (66% calories from fat);
27g Protein; 20g Carbohydrate; 229mg Cholesterol; 204mg Sodium Food
Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0
Other Carbohydrates
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