Perfect Summer Chicken Francese Food

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!

PERFECT SUMMER CHICKEN FRANCESE

Steps:

• Pound out chicken breasts to about 1/4 inch thickness.
• Place flour in a shallow bowl, and mix in 1/2 of the salt and 1/2 of the pepper (reserving other half).
• Beat together the eggs, 1/2 of the lemon juice, the remaining half of the salt and pepper, the parsley, tarragon,garlic powder, and the grated parmesan.
• Heat olive oil and butter over medium-high heat in a large skillet.
• Dredge each chicken breast through the flour, then dip in the egg mixture, letting excess drip back into the bowl.
• After dipping in the egg, redredge in the flour, and shake off excess.
• Place chicken in the skillet, and cook until browned, about 3-4 minutes per side.
• Pour remaining half of the lemon juice over the chicken, and let cook about 2-3 minutes longer. Remove from skillet to a serving platter.
• Garnish with lemon slices and fresh parsley.
• Serve immediately.

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:

• 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:

• Dust chicken with flour.
• In a flat container mix together eggs and enough parmesan cheese to create a thick batter (something like pancake batter).
• Dip breasts in batter and cook at medium to med-high heat in a little olive oil, brown a little on both sides.
• Remove all chicken to a platter- keep warm.
• In same skillet increase heat to a med-high and quickly brown the garlic (not too brown) then deglaze pan with wine and let"boil" a few minutes.
• Add broth, butter and let cook until butter has melted.
• Add parsley, quickly whisking together.
• Add lemon juice 1/4 at a time until desired taste.
• Thicken if desired.
• Ladle over chicken and pasta on individual plates, with a garnish of lemon wedges and parmesan cheese.

VEAL FRANCESE

Steps:

• Preheat oven to 180 degrees F.
• Heat olive oil and butter in large skillet over medium high heat.
• Dredge veal in flour.
• Mix eggs, parmesan, salt, pepper.
• dip floured scaloppine into egg batter and place in hot pan.
• Cook scaloppine in batches being careful not to crowd the pan.
• Cook until nicely browned (1 1/2-2 minutes per side).
• Remove to a platter and keep warm in oven.
• Repeat, adding more oil and butter to pan as needed until all are cooked.
• When done return all to the pan and sprinkle with lemon juice.
• Cook for 1 more minute.

CHICKEN VEGETABLE FRANCESE

Steps:

• Coat chicken with flour, shake off excess.
• Melt butter or margarine in 10" skillet over medium high heat, add chicken and cook 5 minutes on each side.
• Remove chicken, set aside.
• In same skillet, stir in wine, chicken broth, lemon peel and lemon juice, salt, thyme and pepper. Bring to boil over high heat, stirring constantly.
• Reduce heat to medium-low, add carrots and cover. Cook 4 minutes until carrots are crisp-tender, not mushy!
• Add chicken and zucchini slices;spoon over pan juices.
• Cook,uncovered about 3 minutes or until chicken is cooked through.

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.