* Exported from MasterCook *

Chicken Or Veal Francese

Recipe By :
Serving Size : 4 Preparation Time :0:30
Categories : Low Carb 0-5 Poultry-Game Birds
2000 New Ethnic-Italian


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 tablespoons olive oil
2 pounds chicken -- 1k veal or fish
1 cup water
2 large eggs -- beaten
2 chicken bouillon cube
2 tablespoons soy flour -- or isolate
1 lemon -- squeezed
3 tablespoons butter
1/4 cup fresh parsley -- chopped

Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in oil 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 bouillon 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.


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Per serving: 573 Calories (kcal); 47g Total Fat; (74% calories from fat); 33g Protein; 4g Carbohydrate; 266mg Cholesterol; 606mg Sodium
Food Exchanges: 0 Grain(Starch); 4 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates

NOTES : The AUSSIE LC GOURMET
Tony Blakemore Anigma@ozemail.com.au
4.8 carbs, 0.7 fibre,29.4 protein, 41.9 fat Grams Per Serve
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

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