Elenas Chicken Francese Food

ELENA'S CHICKEN FRANCESE

Steps:

• Place flour in a shallow bowl.
• Roll chicken in flour to coat.
• Beat eggs, parmesan, parsley, salt& pepper until foamy.
• Heat olive oil& butter in skillet over med.
• high heat.
• Dip chicken is egg mixture.
• Place in skillet, cook chicken until browned, about 3 min per side.
• Squeeze lemon juice on chicken and cook 1 min.
• longer.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

CHICKEN FRANCESE

Steps:

• Place chicken breasts side by side on a cutting board and cover with a piece of plastic wrap.
• Pound the chicken breasts with a meat mallet until they are about 1/4 inch thick.
• Place some all purpose flour in a large Zip Loc bag and season with a fair amount of salt and pepper.
• Shake bag to mix flour and seasonings.
• In a wide bowl beat the eggs with 3 tablespoons of water to make egg wash.
• Pour oil in a large skillet and heat over medium-high heat until oil is hot about 5-6 minutes.
• Place chicken breasts in Zip Loc bag containing seasoned flour mixture and shake to coat completely.
• Dredge chicken in egg wash.
• Once oil is hot add chicken and fry for 2 minutes on each side until golden brown, turning once.
• Remove chicken to a large platter and keep warm.
• Toss the lemon slices into the skillet and cook for 1-2 minutes, until fragrant.
• Add the wine, chicken broth and lemon juice and simmer for 5 minutes to reduce the sauce slightly.
• Roll the butter in some flour and add to the skillet- this will thicken the sauce.
• Stir to mix well and dissolve the flour.
• Reduce heat to medium-low and return the chicken to the pan.
• Place the lemon slices on top of the chicken.
• Simmer gently for 2 minutes to heat the chicken through.
• Season with salt and apper and garnish with chopped parsley before serving.

BROWN BUTTER CHICKEN FRANCESE WITH LEMON AND CRISPY CAPERS

Steps:

• Pat the chicken breasts dry with a paper towel. Press your palm down on a chicken breast and slice the chicken in half with a sharp knife parallel to the cutting board. Repeat with the second chicken breast to make a total of 4 cutlets.
• Heat the oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the capers and fry until golden brown and crispy, 1 to 2 minutes. Remove from the skillet using a slotted spoon and drain on a paper towel-lined plate. Reserve the oil in the skillet and remove from the heat.
• Set up a dredging station with 2 shallow bowls or pie plates. Combine the flour with 1/4 cup of the Parmesan, 1 tablespoon kosher salt and the lemon zest in 1 bowl; stir with a fork to combine. Whisk the eggs with 2 tablespoons of the cream in the other bowl.
• Heat the reserved oil in the skillet over medium heat.
• Working in an assembly line, dredge 1 chicken cutlet in the seasoned flour and turn to coat both sides; tap off any excess. Dip the chicken cutlet into the beaten eggs and coat both sides, letting any excess drip off. Carefully lower the cutlet into the skillet. Repeat with the remaining chicken cutlets, frying them in a single layer, until the chicken is opaque and golden brown, 4 to 5 minutes per side. Transfer the chicken to a paper towel-lined baking sheet and set aside.
• Carefully pour off the oil and discard. Wipe out the skillet with a paper towel. Add the butter and cook over medium heat, swirling the skillet occasionally, until the butter bubbles and begins to brown, 1 to 2 minutes. Add the wine and the juice of 1/2 the zested lemon, increase the heat to medium-high and continue to cook, stirring occasionally, until the liquid is reduced and thickened, 5 to 6 minutes.
• Add the chicken stock to the skillet and continue to cook over medium-high heat, stirring occasionally, until the sauce is reduced and thickened, about 5 minutes.
• Reduce the heat to medium-low and whisk in the remaining 1 tablespoon cream until emulsified.
• Taste and adjust the seasoning, if necessary. Return the chicken to the skillet, add the lemon slices and increase the heat to medium. Cook, spooning the sauce over the chicken, until it's warmed through and the lemons have started to soften, 3 to 4 minutes.
• Divide the chicken among plates, top with the lemon slices and spoon the sauce over the top.
• Sprinkle with the remaining 1/4 cup of Parmesan, the parsley and fried capers and enjoy.

CHICKEN FRANCESE

Steps:

• If needed, pound chicken breasts down to 1/4"-1/2" thickness to ensure even cooking.
• Heat olive oil and butter in a skillet over medium-medium high heat.
• Pour flour into a shallow dish (for coating chicken).
• Beat eggs, Parmesan cheese, salt, pepper, and parsley together and place in another shallow dish (also for coating chicken).
• Dip the chicken in the flour and allow the excess to fall off.
• Dip the chicken in the egg mixture and allow the excess to run off.
• Place chicken in the skillet and cook until golden brown, about 3-4 minutes per side.
• Enjoy!

CHICKEN FRANCESE

Steps:

• Clean Chicken:.
• Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
• Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
• Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
• Roll butter in flour mixture, set aside.
• In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
• Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
• Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
• Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
• Pour the sauce over the chicken cutlets, and garnish with the parsley.

CHICKEN FRANCESE

Steps:

• In a wide, shallow bowl, whisk eggs, milk, salt and pepper until blended. Place the flour in a separate bowl. Line a baking sheet with paper towels.
• In a wide skillet, heat olive and vegetable oils over medium heat until shimmering.
• Working in batches to avoid crowding the pan, lightly dredge the chicken in flour and shake off any excess. Dip into egg batter, let excess batter drip back into the bowl and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
• When all cutlets are browned, remove the pan from the heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
• If making the lemon slices (if not, skip to Step 6 below): Melt 3 tablespoons of the butter and then scatter the lemon slices over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices are golden and browning around the edges, about 3 minutes. Scoop out the lemon slices and set them aside.
• Add 3 tablespoons of butter, the wine and lemon juice and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock, bring to a boil and cook until thickened into a sauce, about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings with lemon, salt and pepper; it should be quite lemony and not too salty.
• Reduce the heat, tuck the cutlets into the pan and simmer very gently until the sauce is velvety and the chicken pieces are heated through, about 4 minutes. Turn the cutlets over occasionally in the sauce. Place the browned lemon slices on top. Sprinkle with chopped parsley and serve, spooning some of the sauce over each serving.