Every time I went to an Italian restaurant with my friend, he’d order chicken francese. So began the search for a recipe that would live up to the standard set by professionals.
This was my first attempt, and it was a little bland. I ended up adding a lot of garlic, salt and pepper once it was finished. So it’s a work in progress.
1 lb chicken, cut or pounded thin
1 beaten egg with parsley added
oil to cover bottom of pan
seasoned flour: 3/4 cup flour with equal amounts of garlic powder, onion powder, salt and pepper
Dip chicken in seasoned flour. Dip into beaten egg then place in hot oil. Saute until golden brown. Drain.
In a saucepan, combine ingredients for sauce:
2 tbsp melted butter
1/4 cup water
1/2 tsp cornstarch
4 drops lemon juice
Place cutlets in sauce and simmer on low heat, covered, for 5 to 10 min. Serve with pasta.
Anyone else have a more successful recipe they’ve tried?
