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Receta Chicken Or Veal Francese

Name: Chicken Or Veal Francese
Ingredients: 3 Tbsp. extra virgin olive oil; 1 1/2 lb chicken, veal or possibly fish; 1 c. water; 2 lrg Large eggs, beaten; 2 pkt bouillion; 3/4 c. flour; 1 x lemon, squeezed; 3 Tbsp. butter; 1/4 c. fresh parsley, minced

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Ingredientes

3 Tbsp. extra virgin olive oil
1 1/2 lb chicken, veal or possibly fish
1 c. water
2 lrg Large eggs, beaten
2 pkt bouillion
3/4 c. flour
1 x lemon, squeezed
3 Tbsp. butter
1/4 c. fresh parsley, minced

Direcciones

Slice cutlets thin and lb. to tenderize (except for fish, just slice thin).
Heat butter in iol and bring to med heat. Dip cutlets in flour, then egg and sauteeon both sides till golden brown. Remove from pan and place on hot serving platter and keep hot. Add in bouillion to pan with water and lemon. Raise heat and cook till reduced by half. Add in 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.