Try this Chicken Francese recipe, or contribute your own.
Suggest a better description1. Adjust an oven rack to the middle position and heat the oven to 200 degrees.
2. FOR THE SAUCE: Melt 1 tablespoon of the butter in a medium saucepan over medium heat. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Stir in the flour and cook until light golden brown, about 1 minute. Whisk in the broth, vermouth, and lemon juice and bring to a simmer. Cook, whisking occasionally, until the sauce measure 1 1/2 cups, about 15 minutes. Strain the sauce through a fine-mesh strainer. Return the sauce to the saucepan and set aside, discard the solids.
3. FOR THE CHICKEN: Halve the chicken horizontally, then cover the chicken halves with plastic wrap and pound the cutlets to an even 1/4-inch thickness. Pat the chicken dry with paper towels and season with salt and pepper.
4. Combine the flour, 1 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish and whisk the eggs and milk together in a medium bowl. Working with 1 chicken cutlet at a time, dredge in the flour, shaking off the excess, then coat with the egg mixture, allowing the excess to drip off. Finally, coat with the flour again, shaking off the excess. Place the coated chicken in a single layer on a wire rack set over a rimmed baking sheet.
5. heat 1 tablespoon each of the butter and oil in a 12-inch nonstick skillet over medium-high heat. Add 4 of the cutlets and cook until lightly browned on one side, 2 to 3 minutes. Flip the chicken over and continue to cook until no longer pink and lightly browned on the second side, about 1 minute. Transfer the chicken to a clean wire rack and set over a rimmed baking sheet and keep warm in the oven. Wipe the skillet with paper towels. Add the remaining 1 tablespoon each of the butter and oil to the skilled and repeat with the remaining cutlets, then transfer to the oven. Wipe out the skillet with paper towels.
6. TO FINISH THE SAUCE AND SERVE: Transfer the sauce to the now-empty skillet and cook over medium-low heat until warmed, about 2 minutes. Whisk in the remaining 2 tablespoons of butter 1 tablespoon at a time, and season with salt and pepper to taste. Transfer 4 of the chicken cutlets to the skillet, turn to coat with the sauce, then transfer each serving (2 cutlets) to individual plates. Repeat with the remaining cutlets. Spoon 2 tablespoons of the sauce over each serving and spring with the parsley. Serve, passing the remaining sauce separately.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (261g) | ||
Recipe Makes: 4 Servings | ||
|
||
Calories: 328 | ||
Calories from Fat: 151 (46%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 16.8g | 22 % | |
Saturated Fat 7.7g | 39 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 1.5g | ||
Cholesterol 236mg | 73 % | |
Sodium 1054.7mg | 36 % | |
Potassium 377.9mg | 10 % | |
Total Carbohydrate 30.8g | 9 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 29.5g | ||
Protein 14.3g | 20 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 328
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.