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Veal or Chicken Francaise

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Name	Veal or Chicken Francaise
Category	Meats, European, Poultry
Serves/Yields	2 to 3
Difficulty	Moderate
Prep. Time	20 minutes approx
Cook Time	30 minutes
Introduction
	I acquired this recipe from a quaint Italian Resturant in the town of Nederland, Colorado on the " Peak to Peak Highway ." I struggled with the sauce thinking White Wine was the secret ingredient. Frustrated with the outcome I decided to take a chance and ask for the recipe. Luckily they were obliged to share it with me. This is a family favorite and a crowd pleaser. Your friends will think you've slaved in the kitchen all day to have served such a gourmet dish. Rice;pasta; a fancy vegetable; and a tossed green salad compliments this dish. My favorite wine would be Cabernet Sauvignon but any white would do too. Enjoy!
Ingredients
	2 chicken breasts or 2 veal cutlets. For sauce; one stick of butter juice of one lemon 2 Tablelspoons cream_sherry . Breading 1/4 cup flour ; 1 egg wisked w/1 Tbsp water; 1 cup seasoned bread crumbs Minced parsley for garnish
Directions
Step: 1	Pound meat to 1/4 inch. Using 3 shallow pans ( i use pie pans ) dredge in flour first; then egg mixture; then bread crumbs. In a skillet, heat 1/2 cup oil. Dip cutlets in heated oil to coat both sides. Place meat on a broiler pan and broil 10 mins on both sides ( time may vary ) It is best to broil on the middle rack. While meat is broiling; heat the butter; lemon juice; & cream sherry on very low heat. If the heat is too high the sauce will break..You want it to stay creamy. Adjust the sauce to taste. When cutlets are done place on a heated serving platter and pour the sauce over the meat.Sprinkle parsley over all.

Time submitted: Tuesday, October 11. 2005 at 08:47:29
Contributed By: barbe-q

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Average score: 1.88 () votes: 18

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