"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Veal Francais Recipe

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This recipe for Veal Francais, by , is from Aelred and Rita Wagner Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Wil Wagner
Added: Wednesday, May 31, 2006

Category:
Category:

Ingredients:  
Ingredients:  
Veal cutlets or chicken breasts
Flour
Egg
Bread Crumbs
1 large can chicken broth
2 tablespoons flour, thinned with some broth
1 tablespoon each parsley, basil and oregano
2 lemons
2 large onions, thinly sliced (I use Vidalia onions)

Directions:
Directions:
Flatten veal cutlets or chicken breasts. Dip in flour, then egg, then bread crumbs. Fry and drain.
In a pot, heat chicken broth, flour and herbs. Arrange meat in a casserole dish. Pour chicken broth mixture over meat. Squeeze juice from lemons over meat, and top with onions. Bake at 375 for 20 to 25 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1.25 hours

 

 

 

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