Results 1 - 8 of 8 for sauces francaises

Dip sliced cutlets into seasoned flour. Dip floured cutlets into beaten egg and immediately put in hot oil. Saute until golden on both sides. Drain ...

Pound veal or chicken into thin slices. Dip in flour then egg batter. Saute until golden brown. In separate pan melt butter; add chicken broth and ...

Suggested Filling: 1. Ham, Parmesan cheese, and sauteed mushrooms. 2. Sauteed spinach, bacon. 3. Honey and slivered or sliced almonds. 4. Brown sugar ...

Bread cutlets in unflavored crumbs. Lightly brown on both sides. Set aside to drain. In a saucepan, melt butter, juice of 2 lemons, cut up 2 cloves ...

Rinse veal cutlets in cold water. Melt 3 tablespoons butter in a skillet. Dip veal cutlets in beaten egg, then in unflavored bread crumbs. Saute the ...

Combine eggs, grated Parmesan and chopped parsley to make the egg batter. Heat skillet with 1/4 inch of oil. Dredge veal in flour and dip in egg ...

Dip chicken cutlets in flour and saute in olive oil or butter until golden brown. Place in baking dish and put finished chicken cutlets in oven on ...

Coat cutlets with flour and dip in egg. Fry cutlets in oil until golden brown on both sides. Remove from pan and drain on paper towel. In a fry pan ...


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