Veal (or Chicken) Francais

4 Servings


  • 1 pound veal or chicken cutlets

  • flour

  • 1 large onion

  • 2 6 1/2 oz. can mushrooms or 1/2 pound fresh

  • 1/2 cup sherry

  • 1 cup water or more

  • 3/4 teaspoon chicken base

  • 1 tablespoon butter or margarine

  • black pepper and oregano to taste


  • Pound cutlets thin.

  • Dredge in flour.

  • Spray large frying pan generously with Pam, add 1 tablespoon oil each time you fry a layer of meat.

  • Make sure oil is very hot and brown very quickly on both sides then put aside.

  • Slice onion very thin and cook in pan until transparent.

  • Add mushrooms (drained very well) and cook only 2 minutes.

  • Add meat to pan with the sherry, water, chicken base, butter and spices, and cook over medium heat until water is decreased and sauce is creamy.

  • Serve hot.

Category: Meats