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Chicken Francese is a poultry dish that can be found in most Italian eateries. It fresh, lemony sauce is the perfect accompaniment for tender sautéed chicken. Iâve made this dish many times over my career to rave reviews. This particular dish is easy to prepare, and can be served over rice, potatoes, and pasta.
To serve four:
Ingredients:
Zest of 3 lemons
Salt and pepper to taste
Directions:
Trim the chicken breasts of any excess bones or fat. Place one breast on a clean cutting board, and cover with plastic wrap. With a meat tenderizer, or the bottom of a small sauté pan, pound the chicken until it becomes approximately ¼ of an inch thick. When all of the chicken breasts have been tenderized, season them with a generous amount of salt and pepper.
In a bowl, combine the eggs, parmesan cheese, chopped Italian parsley, lemon zest, and salt and pepper. Using a whisk beat the ingredients until they are well incorporated.
In another small bowl, place 1 cup of flour.
Place a medium sized sautéed pan on high heat, and add 4 to 6 tablespoons of olive oil. When the oil becomes hot, dredge the chicken in flour, then the egg mixture. Place the chicken in the sauté pan, and sauté until each side is brown. Remove the chicken from the pan, pat dry with a paper towel, then place on a baking sheet lined with aluminum foil and sprayed with vegetable or olive oil. Bake the chicken in a 350 degree oven for approximately 6 minutes, or until done in the center.
Happy Cooking!
Chef Chuck Kerber
Suggestions?