Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that’s truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it’s a French or Italian dish (“Francese” means French in Italian), it’s neither: Like spaghetti and meatballs, it’s a mostly Italian American invention. Serve with something starchy to soak up every drop of the sauce; pasta is traditional.<\/p>\n
In a wide, shallow bowl, whisk eggs, milk, salt<\/strong> and pepper<\/strong> until blended.<\/p>\n Place the flour<\/strong> in a separate bowl. Line a baking sheet with paper towels.<\/p>\n In a wide skillet, heat olive oil<\/strong> and vegetable oil<\/strong> over medium heat until shimmering.<\/p>\n Fry cutlets:<\/strong> When all cutlets<\/strong> are browned, remove the pan from the heat and pour off the oil.<\/strong> Wipe out the pan with paper towels. Return the pan to low heat.<\/p>\n Brown butter lemon slices:<\/strong><\/p>\n Melt 3 TBS of the butter<\/strong> and then scatter the lemon slices<\/strong> over the bottom of the pan. Cook, stirring gently occasionally, until the lemon slices<\/strong> are golden and start to brown around the edges, about 3 minutes. Scoop out the lemon slices<\/strong> and set them aside.<\/p>\n Sauce:<\/strong><\/p>\n Add 3 TBS of butter,<\/strong> \u00bd cup white wine<\/strong> and juice<\/strong> from a whole lemon<\/strong> and bring to a boil. Boil until the liquid is syrupy, 3 to 4 minutes. Pour in the stock,<\/strong> bring to a boil and cook until thickened into a sauce,<\/strong> about 5 minutes. (It will thicken more when you add the cutlets.) Taste and adjust the seasonings<\/strong> with lemon, salt<\/strong> and pepper;<\/strong> it should be quite lemony<\/strong> and not too salty.<\/p>\n Reduce the heat, tuck the cutlets<\/strong> into the pan and simmer very gently until the sauce<\/strong> is velvety and the chicken<\/strong> pieces are heated through, for about 4 minutes. Turn the cutlets<\/strong> over occasionally in the sauce.<\/strong> Place the browned lemon slices<\/strong> on top. Sprinkle with chopped parsley<\/strong> and serve, spooning some of the sauce<\/strong> over each serving.<\/p>\n\n\n <\/p>\n","protected":false},"excerpt":{"rendered":" Yield: 4 Servings Adapted from: NY Times Chicken Francese, sometimes called chicken French, is one of those rare restaurant dishes that’s truly easy to cook at home. If you can make chicken cutlets, you can make this lemony, buttery recipe; the only difference is an easy pan sauce that brightens the whole plate. This version includes lemon slices browned in butter, which are pretty and tasty but entirely optional. Although the name suggests that it’s a French or Italian dish…<\/p>\n
Prep:<\/strong><\/p>\n
Working in batches to avoid crowding the pan, lightly dredge the chicken<\/strong> in flour<\/strong> and shake off any excess. Dip into egg batter,<\/strong> let excess batter<\/strong> drip back into the bowl and place it in the skillet. Fry, turning once, until golden-brown on both sides, about 4 minutes per side. Adjust the heat as the cutlets<\/strong> cook so they brown slowly and evenly, with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.<\/strong><\/p>\n