MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Francese
Categories: Poultry, Breads, Cheese, Herbs, Citrus
Yield: 4 Servings
1 lb Chicken breasts;
- boned, skinned
1 lg Egg; beaten
3/4 c Dry bread crumbs
3 tb Parmesan cheese; grated
1 ts Dried parsley flakes
1/2 ts Garlic powder
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil
MMMMM------------------------LEMON SAUCE-----------------------------
1 c Water
1/3 c Lemon juice
2 Chicken bouillon cubes
Lemon slices
Pound chicken breasts with a meat mallet to 1/4" thickness; slice
into cutlets 1-1/2" wide. Place beaten egg in a shallow bowl; in a
separate shallow bowl, combine the next 6 ingredients. Dip chicken
in egg, then in crumb mixture, patting to help coating adhere.
In a large skillet, heat 2 tb oil over medium heat. Brown chicken
in batches, adding oil as needed, until golden brown, 2 to
3 minutes per side. Remove; drain on paper towels.
For lemon sauce, add water, lemon juice, and bouillon to skillet,
stirring to loosen browned bits from pan. Bring to a boil over
medium-high heat. Reduce heat; simmer, uncovered, until liquid is
reduced by half, 8 to 10 minutes. Return chicken to pan; toss to
coat. Cook until heated through, 4 to 6 minutes. Serve with lemon
slices.
Recipe by Joe Losardo, New York, New York
Recipe FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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