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Chicken Francese




Source of Recipe


Marsha


Recipe Introduction






List of Ingredients




2 pounds of chicken cutlets, pounded to 1/4 of an inch in thickness (can use pork or veal cutlets too)
Flour for dredging
1/4 cup of olive oil and vegetable oil
3 eggs
2 tablespoons milk
3 tablespoons butter
1/4 cup small caper berries in brine, drained OPTIONAL
1/4 cup dry white wine
1/2 lemon, pitted and cut in very thin rounds with rind
Juice of 1/2 lemon
1/4 cup of chicken stock
1 tablespoon chopped Italian parsley

Recipe



Beat eggs and milk, season with salt and pepper Season, then dredge the cutlets lightly in flour then in egg batter, drain. Heat the olive oil and vegetable oil to a high temperature and brown the cutlets slowly on both sides.

Remove meat, drain oil and wipe skillet with a paper towel. Add butter and lemon slices, sautéing until golden. Add meat and capers, stirring gently, then add wine and lemon juice and bring to a vigorous boil for 3 minutes. Add chicken stock, then simmer until dense like gravy; stir in chopped parsley. Set meat on a hot plate and spoon sauce over it.