- 1. CHICKEN FRANCAISE
- Dip sliced cutlets into ... in a pan. Taste sauce and add any seasonings ... It goes nice over rice.
Ingredients: 8 (cornstarch .. pan .. parsley ...)
|
- 2. VEAL OR CHICKEN FRANCAISE
- Pound veal or chicken ... prepared in advance without sauce or with sauce.
Ingredients: 7 (broth .. cheese .. egg .. lemon ...)
|
- 3. CHICKEN FRANCAISE
- Dip chicken cutlets in ... platter and cover with sauce and surround with fresh ... Italian dressing or pesto sauce.
Ingredients: 6 (broth .. cutlets .. flour .. juice ...)
|
- 4. CHICKEN FRANCAISE
- Bread cutlets in unflavored ... light and stir until sauce becomes warm. Place cutlets ... 350 degrees for 20 minutes.
Ingredients: 8 (crumbs .. cutlets .. egg .. garlic .. lemons .. oil ...)
|
- 5. CREPES A LA FRANCAISE
- Suggested Filling: 1. Ham, ... down. Starch thickens a sauce by starch granules retaining ... and hold even more water.
Ingredients: 6 (eggs .. flour .. milk .. oil .. salt ...)
|
- 6. VEAL FRANCAISE
- Rinse veal cutlets in ... form a slightly thick sauce, about 2 minutes. Serve the cutlets with the sauce drizzled over them.
Ingredients: 6 (crumbs .. cutlets .. oil ...)
|
- 7. VEAL FRANCAISE
- Combine eggs, grated Parmesan ... thickened. Melt butter in sauce. Place veal in ... all. Garnish with parsley sprigs.
Ingredients: 12 (cheese .. eggs .. lemon .. parsley .. sherry ...)
|
- 8. CHICKEN FRANCAISE
- Coat cutlets with flour ... of 6 lemons. Sprinkle sauce with garlic powder, parsley ... and simmer for 30 minutes.
Ingredients: 7 (flakes .. flour .. half ...)
|
