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Chicken Francese

Source of Recipe

Lydia's Italian Kitchen


List of Ingredients

2 pounds of boneless chicken breast, cut in 12 cutlets, pounded to 1/4 of an inch in thickness (can also use veal round, pork cutlets or shrimp)
Flour for dredging
1/4 cup of olive oil (I use vegetable oil with some olive oil added to it)
3 eggs
2 tablespoons milk
3 tablespoons butter
1/4 cup small caper berries in brine, drained (I don't use them)
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 (I use dried)


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 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.