Free Recipe Francese
Recipe Type: I Recipes
Recipe Preparation: cook
Cooking Ingredients for Francese Recipe
3 tb Butter
3 tb Olive oil
1-1/2 lb Chicken; veal or fish
1 c Water
(cutlets or fillets)
2 pk Bouillion
2 lg Eggs; beaten
1 Lemon; (fresh) , juice of
3/4 c Flour
1/4 c Fresh chopped parsley
Francese Preparation
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 saute‚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 veg. goes well. Per serving: 551 Calories (kcal); 40g Total Fat; (66% calories from fat); 27g Protein; 20g Carbohydrate; 229mg Cholesterol; 204mg Sodium Food Exchanges: 1 Grain(Starch); 3 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 4
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