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Veal Chicken Or Flounder Francais

Veal or chicken cutlets or Flounder pieces
Egg batter
Fresh lemon
Butter
White sherry or wine (optional)
Flour
Oil


Hand beat eggs for dipping. Dip cutlets into egg batter after you dip them into a coating of flour. Drop into hot oiled pan. Brown meat on both sides.


Add at least a tablespoon of butter or margarine to meat. Squeeze at least a 1/2 fresh lemon into mixture and add at least 1/4 cup of sherry if desired. Sauce will thicken slightly and meat will take on a light crusty texture. Serve immediately with lemon garnish. Add salt, pepper and parsley.





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