Chicken Francese
Prep time:
15 minutesCooking time:
10 minutesThis classic, crispy-coated recipe works deliciously with many meats. Try pork cutlets, veal cutlets-even fish fillets. Purchase the weekly supermarket bargain to use in this recipe.
Ingredients
Serves 4
- 1/2 cup all-purpose flour
- 4 skinless, boneless chicken breasts (4 ounces each), pounded to 1/4-inch thickness
- 3 eggs
- 1/3 cup Parmesan cheese
- 1 tablespoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3 tablespoons lemon juice (about 1 lemon)
Directions
1
Place flour in a shallow bowl. Roll chicken in flour to coat. Shake off excess.
2
Beat eggs, Parmesan, parsley, salt and pepper in a small bowl with a whisk or a fork until foamy. Heat olive oil and butter in a large skillet over medium-high heat.
3
Dip chicken in egg mixture, letting excess drip back into bowl. Place in skillet. Cook chicken until browned, about 3 minutes per side.
4
Squeeze lemon over chicken in skillet. Cook for about 1 minute longer. Remove from skillet. Serve immediately.
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Cookin' xpress!
Cookin' xpress!
You can use chicken tenders if you are in a hurry. They do not need pounding and will cook in about half the time.
Great Pairings
Buttery Summer Vegetables
Look for reduced priced vegetables in the produce section of your supermarket. These vegetables are less expensive, but are just as tasty and nutrient-rich.
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