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Poultry, Chicken (Veal or Fish) Francese




Source of Recipe


Alberta Moore


Recipe Link: http://communities.msn.com/recipesfornoncooks/poultry.msnw

List of Ingredients




3 tablespoons olive oil

1-1/2 pounds skinless, boneless chicken breast cutlets, veal, or fish

1 cup water

2 large eggs, beaten

2 packages bouillon (or non-fat chicken broth)

3/4 cup flour

Juice of 1 lemon

3 tablespoons butter

1/4 cup fresh parsley, chopped

Lemon wedges for garnish (Optional)


Recipe



1. Slice cutlets thin and pound to tenderize (If using fish just slice thin; don’t pound).

2. Melt butter in oil and bring to medium 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.

3. Add bouillon to pan with water. Raise heat and cook until reduced by half. Add lemon juice and cook 2 more minutes. Stir in parsley and mix well.

4. Pour over cooked cutlets and serve immediately with lemon wedges for garnish.