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VEAL - CHICKEN FRENCH 
6 med. cutlets
1 c. complete pancake mix
2 eggs, beaten
2 tsp. salt
2 tsp. pepper
2 tsp. parsley
2 tsp. oregano
2 tsp. grated cheese
2 tsp. garlic powder
2 c. light vegetable oil
1/2 c. boiling water
2 cubes chicken bouillon
1/2 c. cooking sherry
2 tbsp. lemon juice
2 tbsp. butter

Pound cutlets until thin. Mix spices and cheese with beaten eggs. Pour oil in frying pan and heat to 350 degrees. Dip into pancake mix. Dip in egg mixture, drop in hot oil - let float. Turn when brown. Remove when brown on both sides and drain on toweling paper.

In small bowl, mix water, bouillon, sherry and lemon juice. With clean frying pan, lightly oil and add mixture and butter.

Drop in meat and simmer with cover for 20 minutes.

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