Chicken Francese
Dec. 20th, 2014 10:39 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
sarah posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
faultlessrecipesI think this is an NYC-area regional dish. Never heard of it, except in restaurants up there and within D's north-Jersey family. When I asked the butcher (here in Baltimore) to pound the chicken breasts thin for Chicken Francese, he gave me a blank look and said, "Oh, you're making chicken scallopini." Similar, but not quite the same.
I've done this with the chicken prepared differently, depending on the butcher: either fat breasts sliced thin (into 3-4 pancake-like pieces), or a fat breast sliced in half, then pounded thin (~1/4 inch). Pounded thin seems traditional for this dish, but both have turned out delicious. A pound of chicken will give you 4 larger or 6-8 smaller cutlets, depending on preparation.
1 lb chicken (sliced/pounded into thin pieces, as above)
Salt & pepper
4 Tbsp butter
4 Tbsp oil
4 Tbsp chicken broth
4 Tbsp lemon juice
4 Tbsp dry white wine (optional)
Lemon slices (optional garnish)
In a 10- or 12-inch pan, over medium-high heat, heat the cooking fats (butter & oil) until sizzling. You can cook 2-3 cutlets at a time.
Season the chicken with salt and pepper. Prepare two deep dishes, one with flour and one with 2 lightly beaten eggs. Dredge a chicken slice in the flour, pressing down to coat it heavily. Dredge in egg, then back through the flour again.
Place in pan, and fry 2-3 minutes per side, turning once.
When all cutlets are cooked, deglaze the pan with the chicken broth, lemon juice, and white wine. Reduce to taste: should be golden brown and slightly thickened. Pour over cutlets and serve. Garnish with lemon slices, if you're feeling particularly fancy.
source: The Food Maven
I've done this with the chicken prepared differently, depending on the butcher: either fat breasts sliced thin (into 3-4 pancake-like pieces), or a fat breast sliced in half, then pounded thin (~1/4 inch). Pounded thin seems traditional for this dish, but both have turned out delicious. A pound of chicken will give you 4 larger or 6-8 smaller cutlets, depending on preparation.
1 lb chicken (sliced/pounded into thin pieces, as above)
Salt & pepper
4 Tbsp butter
4 Tbsp oil
4 Tbsp chicken broth
4 Tbsp lemon juice
4 Tbsp dry white wine (optional)
Lemon slices (optional garnish)
In a 10- or 12-inch pan, over medium-high heat, heat the cooking fats (butter & oil) until sizzling. You can cook 2-3 cutlets at a time.
Season the chicken with salt and pepper. Prepare two deep dishes, one with flour and one with 2 lightly beaten eggs. Dredge a chicken slice in the flour, pressing down to coat it heavily. Dredge in egg, then back through the flour again.
Place in pan, and fry 2-3 minutes per side, turning once.
When all cutlets are cooked, deglaze the pan with the chicken broth, lemon juice, and white wine. Reduce to taste: should be golden brown and slightly thickened. Pour over cutlets and serve. Garnish with lemon slices, if you're feeling particularly fancy.
source: The Food Maven
