CHICKEN FRANCAISE
1 lb. chicken cutlets, cut thin
1 beaten egg with parsley
Oil to cover bottom of fry pan
Seasoned flour (1/2 tsp. garlic powder, 1/2 tsp. onion powder, Pinch of salt and pepper, 3/4 c. flour)
SAUCE:
2 tbsp. melted butter
1/4 c. water
1/2 tsp. cornstarch
4 drops lemon juice or to taste
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 on paper towels. (Set aside.)
In saucepan heat (low) quickly combine melted butter, cornstarch, water and lemon juice in a pan. Taste sauce and add any seasonings such as salt and pepper or lemon to taste. Place cutlets in sauce and simmer over low heat covered for 5 to 10 minutes. Serve immediately. It goes nice over rice.
