Chicken Francese

It's easy to make this Chicken Francese recipe of lightly battered chicken cutlets, pan-fried golden brown, with a flavorful lemon pan sauce.

Key Ingredients:

chicken cutlets - eggs - butter    flour - olive oil - garlic powder  lemon - chicken stock

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Make it!

I'm providing you with easy step-by-step instructions

1

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

2

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.

3

In another shallow dish, whisk the eggs. Dredge the chicken in flour, then in the egg mixture

4

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.

5

To the same skillet, melt the remaining butter, and add 1 tablespoon of flour. Whisk until combined. Then add the chicken stock.

6

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.

7

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.

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