Francaise

The main ingredients are:

• eggs
• grated cheese, either Romano or parmesan
• salt
• pepper
• garlic powder
• flour for dredging
• parsley
• sherry, or any other sweeter alcohol like vermouth
• oil for cooking

Instructions

In a bowl, combine the beaten eggs, and season with grated cheese, salt, pepper, garlic powder, and parsley. This is your batter. It is best to use a nonstick pan, and have it hot and ready to go before you start the battering process. First, dredge your fish, chicken or veal into seasoned flour, then into the egg batter, then into the pan. sauté until light brown on one side, then flip and continue to cook until the other side is done. If you have thicker pieces of veal or fish, it may be necessary to finish cooking in a 325 oven. When the fish or veal is out of the pan, now is the time to get creative. Add fresh chopped tomatoes, capers, sun dried tomatoes, thin sliced red onions, or all of the above. Deglaze with some sherry or sweet vermouth. You decide on the quantity. Remember, there is enough alcohol content in these wines to flambé, so be careful. Let the wine reduce a little, and add a 1/4 to 1/2 stick of butter or margarine, and remove from the heat, Gently stir until all the butter melts. Pour this great sauce over your fish, chicken, or veal and enjoy!!! Even though this recipe sounds complicated, it really is quite simple, and a great addition to your recipe box. As with all new endeavors in the kitchen, read and go through the recipe in your mind before you start. Become one with the recipe, (hey, where did that Zen thing come from)?

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