Chicken Francese With Lemon And Pecorino
Serves: 2
Amos O'Hara
1 January 1970
Based on User reviews:
54
Spice
50
Sweetness
48
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 cups
White Wine (dry)2 cups
Chicken Stock4 tbsps
Butter8 tbsps
Parsley (very finely chopped)1 cup
Olive OilDirections:
1
Cut the chicken breasts into 12 pieces of roughly equal size
2
Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin
3
Season with salt and pepper
4
Place cheese and 4 tablespoons parsley in a wide, shallow bowl
5
Slowly add the beaten egg, whisking until it's smoothly incorporated
6
Place the flour on a wide plate
7
Dip the pounded chicken in the egg mixture
8
Remove, letting excess egg drip off
9
Place each cutlet in the flour, and coat lightly
10
Remove from flour and hold them in a single layer
11
Add the olive oil to 2 saute pan large enough to hold 3 cutlets in a single layer
12
Place over medium - high heat
13
When the oil is hot, add the cutlets
14
Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side)
15
Remove the cutlets, and hold them in a single layer
16
Repeat with remaining cutlets
17
Spill the oil out of the saute pan
18
Return the pan to high heat
19
Add 1/4 cup of white wine to each pan and reduce it to 2 tablespoons in each pan
20
Divide the stock and the lemon slices between the pans
21
Boil for 5 minutes, then remove the lemon slices
22
Keep boiling the sauce until it's reduced to 1/2 cup
23
Turn heat to very low
24
Swirl 2 tablespoons butter into each pan until the sauce is thickened
25
Add cutlets to each pan, turning them until they are coated in sauce
26
Divide cutlets among 4 plates, garnish with remaining 4 tablespoons of parsley, and serve immediately