Francese
| Yield: | 4 servings |
| Categories: | Italian |
| 3 | tb | Butter |
| 3 | tb | Olive oil |
| 1 1/2 | lb | Chicken; veal or fish |
| 1 | c | Water |
| (cutlets or fillets) | ||
| 2 | pk | Bouillion |
| 2 | lg | Eggs; beaten |
| 1 | Lemon; (fresh) , juice of | |
| 3/4 | c | Flour |
| 1/4 | c | Fresh chopped parsley |
Advertisement