Chicken Francese
This Chicken Francese recipe is a one pan dish.
It’s of European origin. Veal cutlets can be used instead of chicken.
So flavorful and easy to make.
The delicate lemon and butter sauce just pleases your pallet.
Ingredients;
6 skinless, boneless, chicken breast cutlets OR veal, pounded thin, about 1/4″
1 cup all-purpose flour, for dredging
Kosher salt and freshly ground black pepper
4 large eggs
3 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1 TBLS shallot, minced
1/2 cup dry white wine, like Pinot Grigio
1 cup chicken stock
1/2 lemon, juiced
2 TBLS unsalted butter
1/4 cup fresh parsley, chopped
Directions;
Place some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
In a wide bowl, beat the eggs with 3 TBLS of water to make an egg wash.
Heat the oil over medium-high flame in a large skillet.
Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
Toss the lemon slices and shallot into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, stock and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour.
Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 5 minutes to heat the chicken through.
Garnish with chopped parsley before serving.