Lemon Chicken Cutlets (Francese)
Ingredients
2 boneless, skinless chicken breasts
3 lemons cut into thin rounds, approx 12-18 slices
½ cup dry white wine
2 cups chicken broth
3 eggs, beaten
8 tablespoons finely chopped fresh parsley
Salt and Pepper
4 tablespoons butter
grated romano cheese
olive oil
flour, poured out on a shallow plate
To Make...
1. Cut each of the breasts into 3 equal sized pieces. Using a mallet, pound each until they're thin (about ¼ inch thick). Season each side with salt and pepper.
2. Place 5 heaping tablespoons of grated cheese in a shallow bowl with 4 tablespoons of parley. Add the beaten eggs and mix well.
3. Dip each of the chicken cutlets in the egg mixture, one by one. Then place each in the flour and coat lightly. Remove each cutlet from the flour and place on a platter.
4. In a sauté pan big enough for all of the chicken, warm ¼ cup olive oil until hot over medium high heat.
5. Saute the cutlets for 2 minutes per side, then remove to a platter.
6. Discard the oil in the pan and add white wine to pan. Reduce by half over high heat, then add the broth and lemon slices.
7. Boil for 5 minutes, then remove the lemon slices and any seeds from the sauce.
8. Lower heat to low and swirl in 2 tablespoons of butter until melted.
9. Add the chicken cutlets and turn, coating in sauce.
10. Sprinkle remaining parsley over the chicken, serve with sauce atop and sprinkle fresh romano over the top.
|
