Chicken Francese
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 people
Calories: 526kcal
Ingredients
- 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
- Kosher salt
- 3 to 4 chicken breasts boneless and skinless, about 14 oz. to 16 oz. total
- Freshly ground black pepper
- 4 eggs
- 2 tbsp Parmesan grated
- 1 tsp garlic powder
- 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
- 4 tbsp olive oil divided...2 tablespoons for saut�ing the chicken, and then 2 more for the sauce
- 4 garlic cloves minced
- � teaspoon red pepper flakes more, to taste
- 4 tablespoons unsalted butter divided...2 for saut�ing the chicken, 2 for the sauce
- 1 � cups chicken stock
- Juice of two fresh lemons about 4 tablespoons
- � cup dry white wine ie, Pino Grigio
Article adapted from https://cafedelites.com/
Instructions
- First, place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
- Then, cut each pounded chicken piece into halves, or thirds. Set aside.
- Pour the flour onto a platter or plate. add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
- Next, in a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
- Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.
- Heat oil over medium heat in a large skillet. after the oil has heated, add 2 tablespoons of the butter.
- Nexy, place the coated chicken into the hot skillet, 2 at a time.
- Cook for 3 to 4 minutes, until nicely browned on the bottom.
- Flip and cook the other side until completely cooked through and nicely browned, about another 3 - 4 minutes.
- Remove from the pan and repeat with remaining chicken. (Cooked cutlets can be made 1 to 2 hours ahead of time. Re-heat in (350 F) oven 15 minutes before serving, or keep warm in oven (220 F) until ready to use.
- In the same skillet, add the remaining 2 tablespoons of oil over medium heat.
- add garlic and crushed red pepper, cook until soft, about 3 minutes.
- add the reserved 2 tablespoons of seasoned flour, and mix completely. add another tablespoon of flour if too wet, should resemble wet sand. Stir and let cook for about 1 to 2 minutes (don't let it get dark brown).
- add white wine and chicken stock and bring to a boil. Reduce the heat.
- add the lemon juice. Stir until slightly thickened.
- Season with a healthy pinch of salt and pepper.
- Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.
- Taste and adjust seasonings, if necessary.
- Place cutlets on plates, or platter, and pour sauce over the top.
- Garnish with remaining parsley.
- Enjoy!
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