Chicken francese
Preppy Kitchen · ♥ 11.1K likes · 435.4K views · 8 min video
Read about cutlet (paillard) in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 4 whole chicken breasts
Pound the chicken breasts one at a time between two layers of paper with a mallet, gently, to an even half inch.
Pounding the chicken breasts
- 1 whole lemon
Thinly slice one lemon and pick out the seeds; roll another lemon for juice.
- 2 whole eggs
- ¼ cup flour
- 1 tsp salt
- ¼ tsp ground pepper
Set up a shallow dish of two beaten eggs and one of flour mixed with about a teaspoon of salt and a quarter teaspoon of pepper.
Setting up the dredging station
Heat about a quarter cup of olive oil in a large pan over medium-high heat until shimmering.
- ¼ cup olive oil
Coat each breast in the flour, shake off the excess, coat in egg and let the excess drip; add to the oil two at a time.
Cook about 4 minutes until golden, flip and cook through to an internal 165; remove to a platter and repeat.
Fry the lemon slices in the same oil about a minute until lightly browned and softened; remove to the chicken.
- ½ cup white wine
Wipe out the pan, or wash it or use a new one, removing the bitter burnt bits.
- 3 tbsp butter
- 1 tbsp flour
Over medium heat melt 3 tablespoons butter, whisk in 1 tablespoon flour and cook a minute to a smooth roux.
- 1 cup chicken broth
Whisk in the half cup of wine and a cup of chicken broth, pouring slowly for a silkier sauce; simmer over medium heat about 4 minutes until just thickened enough to coat a spoon.
- ¼ tsp salt
- ¼ tsp black pepper
- 1 tbsp lemon juice
Season with a quarter teaspoon each of salt and black pepper and about a tablespoon of lemon juice.