Recipe - Chicken Or Veal Francese

G GRANAROLI (XBRG76A)
1 One half pound Chicken, veal or fish
2 lg Eggs; beaten
Three fourths cup Flour
3 tablespoon Butter
3 tablespoon Olive oil
1 cup Water
2 pack Bouillion
1 Lemon; squeezed
One fourth cup Fresh parsley; chopped

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