Subj : World Chicken Top 10 - 03
To : All
From : Dave Drum
Date : Fri Sep 12 2025 05:26 am
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Chicken Francese
Categories: Poultry, Breads, Cheese, Herbs, Citrus
Yield: 4 Servings
1 lb Boned skinned chicken
- breasts
1 lg Egg; beaten
3/4 c Dry bread crumbs
3 tb Grated Parmesan cheese
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 in. 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 tablespoons oil over medium
heat. Brown chicken in batches, adding oil as needed,
until golden brown, 2-3 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, 8-10
minutes. Return chicken to pan; toss to coat. Cook until
heated through, 4-6 minutes. Serve with lemon slices.
Joe Losardo, New York, New York
Makes: 4 servings
RECIPE FROM:
https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Even Popeye didn't eat his spinach until he absolutely had to!
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