It's easy to make this Chicken Francese recipe of lightly battered chicken cutlets, pan-fried golden brown, with a flavorful lemon pan sauce.
chicken cutlets - eggs - butter flour - olive oil - garlic powder lemon - chicken stock
Place the chicken on a cutting board and cover with plastic wrap. Using a meat tenderizer, pound the chicken until it’s ½ cm thickness. Season ½ teaspoon salt and ¼ teaspoon of black pepper
In a skillet, heat olive oil over medium heat and melt 1 tablespoon of butter. In a bowl combine 4 tablespoons of flour with garlic powder, and season with the remaining salt and pepper.
In another shallow dish, whisk the eggs. Dredge the chicken in flour, then in the egg mixture
Transfer chicken to the hot skillet. Work in 2 batches. Cook the chicken for 3-4 minutes per side, until fully cooked. Remove the chicken onto a plate.
To the same skillet, melt the remaining butter, and add 1 tablespoon of flour. Whisk until combined. Then add the chicken stock.
Deglaze the pan, and scrape off any bits stuck of the bottom of the pan. Simmer the sauce and reduce until it reaches a thicker consistency, similar to heavy cream.
Add the chicken back to the pan, remove from heat, and spoon the sauce over the chicken before serving. Garnish with fresh chopped parsley and extra lemon wedges.