16 July, 2019
The Best Chicken Francese Ever
Posted in : Food Recipes on by : Admin
- 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
- 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
- Freshly ground black pepper
- 1 tsp garlic powder
- 4 eggs
- 2 tbsp Parmesan grated
- 4 tbsp fresh parsley chopped (divided…2 tablespoons for batter, 2 for garnish)
- 4 tbsp olive oil divided…2 tablespoons for sautéing the chicken, and then 2 more for the sauce
- 4 tablespoons unsalted butter divided…2 for sautéing the chicken, 2 for the sauce
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes more, to taste
- 1/2 cup dry white wine ie, Pino Grigio
- 1 1/4 cups chicken stock
- Juice of two fresh lemons about 4 tablespoons
- 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.
- 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.
- 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.
- 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.
This article and recipe adapted from this site