Chicken Francese

By • June 4, 2013 0 Comments

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Author Notes: Chicken cutlets breaded in parmesan and covered with a white wine, lemon cream sauce. This is a very rich dish. So small portions go a long way. Best served with a side of pasta or salad. Chef Mills

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Serves 2

  • 1 Bonless Skinless Chicken Breast
  • 1/2 Lemon (Juiced) No Seeds
  • 1 Large Egg
  • 1 cup Parmesan Cheese Grated
  • 1-1/2 cups White Wine
  • 4-5 tablespoons Unsalted Butter
  • 1/4 cup Heavy Cream
  • 1 teaspoon White Pepper (Black will work, Just Visable)
  • 1 teaspoon Salt
  • 1 teaspoon Parsley (Garnish)
  • 1/4 cup Canola Oil for Frying
  • 1/2 cup Flour for dredging
  1. Clean all fat and veins off chicken. Cut the breast into 4-6 small equal cutlet pieces. Put oil in a decent size pan and turn to med high heat on stove top
  2. Crack one egg in a bowl and whip till foamy. Add parmesan and mix well. This will be your breading. Add more egg or parmesan to get the consistency of oatmeal.
  3. Once oil is hot enough for frying. Dredge the cutlets in the flour, coating completely, then coat in the parmesan batter. Placing one cutlet at a time in the pan, fry for a few min. on each side till nice and golden brown. You may have to do this in batches depending on the size of your pan. Place each finished cutlet on a paper plate to drain of oil. Once all chicken is fried. Discard the oil and put the clean pan back on the stove.
  4. Place all the fried cutlets in the pan and turn heat on high. You will need to add the wine first. Let it sit for a few seconds, then add the cream, cut up 3 tbs. butter and place randomly around the cutlets. Then add lemon juice, salt, and pepper to taste.
  5. After a few min. flip the cutlets. After another min. or so, remove the cutlets to a serving plate. Now its time to reduce the sauce. Reduce the sauce by half. At the end turn the heat down, and throw in the last 2 tbs. of butter and swirl around. Once completely reduced, pour over cutlets, and garnish with parsley. Enjoy!

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