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Chicken or Veal Francese (M, TNT)
Source: Unknown
Serves: 2 to 4

1 egg
1/2 cup water plus a drop more
1/2 cup flour
1/8 cup chopped parsley
Salt, to taste
Pepper, to taste
1 pound veal, or chicken breast
1 4-ounce stick margarine, melted
1-1/2 tbsp. flour
1/2 cup chicken broth
Juice of one lemon
1 tbsp. lemon zest

Mix up batter using egg, water, flour, parsley, and salt and pepper.

Dip chicken or veal in batter. Sauté. Place in baking dish that you can bring to the table. Bake 1 hour at 325°F.

The meat may be frozen at this point if desired.

Just before serving, after the chicken has been reheated, make the sauce.

Melt the margarine, and make a roux by adding 1-1/2 tablespoon flour. Slowly add the chicken broth, lemon juice and lemon zest. Serve over meat.

Poster's Notes:
For my family of four, I double the recipe. I am making this for 16 next week so I will make this 8 times the original recipe.

Posted by Omi Cantor

Nutritional Info Per Serving: N/A