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Add a photoServings: 4
Ingredients
- 3 Tbsp. butter
- 3 Tbsp. extra virgin olive oil
- 1 1/2 lb chicken, veal or possibly fish
- 1 c. water (cutlets or possibly fillets)
- 2 pkt bouillion
- 2 lrg Large eggs, beaten
- 1 x lemon, (fresh) , juice of
- 3/4 c. flour
- 1/4 c. fresh minced parsley
Directions
- 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. Fluffy rice and a bright green plain veg. goes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 257g | |
| Recipe makes 4 servings | |
| Calories 544 | |
| Calories from Fat 349 | 64% |
| Total Fat 39.19g | 49% |
| Saturated Fat 12.73g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 214mg | 71% |
| Sodium 554mg | 23% |
| Potassium 316mg | 9% |
| Total Carbs 19.38g | 5% |
| Dietary Fiber 1.0g | 3% |
| Sugars 0.83g | 1% |
| Protein 27.65g | 44% |
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