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Chicken or Veal Francese

List of Ingredients





1 1/2 lb Chicken or Veal
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





Recipe




Slice cutlets thin and pound to tenderiz. Melt butter in oil and bring to medium heat. Dip cutlets in flour, then egg and saute on both sides until golden. Remove from pan and place on warm serving platter and keep warm. Add bouillon 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.