This Chicken Francese recipe is so easy to make, and one of the tastiest dishes there is. The 'egg on the outside' gives it a wonderful texture. And the sauce is divine. Amazing.
- 3 to 4 boneless and skinless chicken breasts about 14 oz. to 16 oz. total
- 4 tbsp fresh parsley chopped (divided...2 tablespoons for batter, 2 for garnish)
- 4 tbsp olive oil divided...2 tablespoons for sautéing the chicken, and then 2 more for the sauce
- 4 tablespoons unsalted butter divided...2 for sautéing the chicken, 2 for the sauce
- 4 garlic cloves minced
- 1/4 teaspoon red pepper flakes more, to taste
- 1 cup flour for dredging (you'll also need 2 tablespoon of the flour mixture later for the sauce...but we'll get to that later in the instructions).
- Kosher salt
- Freshly ground black pepper
- 1 tsp garlic powder
- 4 eggs
- 2 tbsp Parmesan grated
- 1/2 cup dry white wine ie, Pino Grigio
- 1 1/4 cups chicken stock
- Juice of two fresh lemons about 4 tablespoons
- Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
- Cut each pounded chicken piece into halves, or thirds. Set aside.
- Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork. Remove 2 tablespoons to use later for the sauce.
- In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
- Dredge each chicken cutlet in the flour mixture and then dip into egg mixture, fully coating.