Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 3 tablespoons butter

  3. 3 tablespoons olive oil

  4. 1 1/2 pounds chicken -- veal or fish

  5. 1 cup water

  6. (cutlets or fillets)

  7. 2 packages bouillion

  8. 2 large eggs -- beaten

  9. 1 lemon -- (fresh) , juice of

  10. 3/4 cup flour

  11. 1/4 cup fresh chopped parsley

Instructions Jump to Ingredients ↑

  1. 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 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 min. 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.


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