Description
Chicken Francese. From Olivia.
Ingredients
Scale
- 4 thin chicken cutlets
- 2 eggs, beaten
- 1/2 cup (60g) flour
- salt and pepper
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1/2 cup (120ml) chicken broth
- 3 tablespoons lemon juice
- 1 tablespoon chopped parsley
Instructions
- Season the cutlets. Dredge in flour, then egg.
- Cook in oil and 1 tablespoon butter, about 3 minutes a side. Set aside.
- Add broth and lemon to the pan. Reduce 1 minute. Whisk in the rest of the butter and parsley, and spoon over the chicken.
Notes
The egg coat is the difference from piccata. Do not add capers here.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American