Recipe By : Mrs. G Granaroli (XBRG76A)
Serving Size : 1 Preparation Time :0:00
Categories : Poultry Italian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tb Olive oil
1 1/2 lb Chicken, veal, or fish
1 c Water
2 lg Eggs -- beaten
2 Pkg bouillion
3/4 c Flour
1 Lemon -- juice of
3 tb Butter
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.
