posted by Pat T 04-02-99 6:38 AM
Chicken Francaise
chicken cutlets
1 egg, beaten
flour for dipping
salt and pepper to taste
2 Tbsp. butter
2 Tbsp. oil
1 can chicken broth
1/4 c. white wine
juice of 2 lemons
1 clove garlic
Dip chicken cutlets in flour with salt and pepper, then in egg and flour again.
Saute on high flames in oil and butter.
Remove chicken, put in chicken broth, wine and juice of 2 lemons for a few seconds. Add garlic.
Put chicken back in pan and cook uncovered for 10 minutes.
Chicken Francaise
3 full chicken breasts, de-boned
3 eggs, beaten
2 Tbsp. Parmesan cheese
1 tsp. garlic powder
salt and pepper to taste
1 tsp. lemon juice
flour
oil
Lemon Butter:
1 stick butter, melted
1/4 lemon
Pound chicken cutlets with meat hammer or back of spoon to make them less tough.
Mix eggs, cheese, seasonings and lemon juice.
Dip cutlet into flour, then into egg batter. Place in hot oil in frying pan. Fry about 10 or 15 minutes on each side at a medium temperature.
Combine melted butter and juice from 1/4 lemon and pour a little lemon butter over top.