Chicken Francese
the Long Island Catering Hall Special.
Full Recipe Video:
Servings: 4-6
Ingredients:
1.5-2 lbs. chicken cutlets, pounded thin
1 cup all-purpose flour
Salt & pepper
2-3 eggs
Olive oil
6 tbsp. butter
4-5 garlic cloves, sliced
2 lemons
1/2 cup white wine
1 cup chicken broth
1/4 cup fresh Italian parsley, chopped
In a medium bowl/container, add flour and season with salt & pepper to taste. Set aside.
Crack eggs into another medium bowl. Set aside.
If the chicken you get from the poultry counter is not thin enough (should be about 1/4” thick), you can either ask your butcher to pound it thinner, or pound it thinner at home. But it should be nice and thin.
Salt & pepper cutlets to taste on both sides.
Coat a large frying pan, preferably a deep pan, with olive oil and set heat to medium. Add 2 tbsp. butter to oil and let it incorporate.
One by one, dredge your cutlets first in your flour mixture and coat thoroughly, then in the egg.
Let excess egg drip off each cutlet before adding them to the frying pan. Add each cutlet to the pan - be sure not to crowd them. Depending on the size of the cutlets, you can probably fit about 2 at a time.
Cook for about 3 minutes on each side, or until the crust becomes golden. Once you start to see that golden color, remove cutlets to a baking rack, and continue the process until all cutlets are cooked.
Once all cutlets are cooked and removed to the baking rake, make sure your burner is still at medium heat.
In your remaining flour mixture, add 4 tbsp. butter cut into small slices. Dredge the slices of butter in the flour, covering both sides, and add the butter slices back to the cooking oil that you cooked all the chicken in.
As the butter cooks down, add the garlic.
As the garlic is cooking, slice about 3-4 slices from one of the lemons (sliced horizontally), and add them to the sauce.
Add white wine.
Squeeze the juice of one whole lemon in the sauce.
Add chicken broth.
Let all sauce ingredients simmer for about 5 minutes.
Before adding the chicken back to the sauce, taste the sauce. If you feel additional seasoning is needed (salt/pepper/lemon, etc.), add it!
Add fresh parsley. (You can reserve a small amount for finishing garnish).
Add chicken back to sauce, and cook for about another minute so it soaks up the sauce and gets nice and hot. Once done, remove to serving platter and pour remaining sauce from the pan over the top of the cutlets.
Garnish dish with a few lemon slices and fresh parsley and serve!
Notes:
Chicken: You can buy boneless skinless chicken breasts and pound them, but your local butcher should have pounded chicken cutlets so you don’t have to. Plus, the chicken you get from the butcher will be a superior quality to the grocery store.
