Recipe By : G. Granaroli (XBRG76A)
Serving Size : 4 Preparation Time :0:00
Categories : Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Butter
3 tb Olive oil
1 1/2 lb Chicken, veal cutlets, or
- fish fillets
1 c Water
2 Bouillion cubes
2 lg Eggs -- beaten
1 Lemon -- juice of
3/4 c Flour
1/4 c Fresh parsley -- chopped
Slice cutlets thin and pound to tenderize (except for fish, just
slice thin). Melt butter in oil and bring to medium 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 minutes. Stir in
parsley and mix well. Pour over cooked cutlets and serve immediately
with lemon wedges for garnish. Fluffy rice and a bright green plain
vegetable goes well.
