recipelink.com Chat Room Recipe Swap - 2001-02-03
From: Nancy,.SanFran

Chicken Or Veal Francese

3 tablespoons butter
3 tablespoons olive oil
1 1/2 pounds chicken -- veal or fish
1 cup water
2 large eggs -- beaten
2 packages bouillon
3/4 cup flour
1 lemon -- squeezed
1/4 cup fresh parsley -- chopped

Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil 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 bouillon 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.