Slice cutlets thin and pound to tenderize (except for fish, just slice thin). Melt butter in iol and bring to med heat. Dip cutlets in flour, then egg and sautee on both sides until golden. Remove from pan and place on warm serving platter and keep warm. Add bouillion to pan with water and lemon. Raise heat and cook until reduced by half. Add lemon juice and cook 2 more min. Stir in parsley and mix well. Pour over cooked cutlets and serve immediately with lemon wedges for garnish. (wrv)
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|Serving Size: 1 Serving (1591g)|
|Recipe Makes: 1|
|Calories from Fat: 1783 (59%)|
|Amt Per Serving||% DV|
|Total Fat 198.2g||264 %|
|Saturated Fat 68.5g||342 %|
|Monounsaturated Fat 77.9g|
|Polyunsanturated Fat 31.5g|
|Cholesterol 2711.7mg||834 %|
|Sodium 3471mg||120 %|
|Potassium 2365.2mg||62 %|
|Total Carbohydrate 105.1g||31 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 96.5g|
|Protein 203.5g||291 %|
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Calories per serving: 3020
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