Chicken Francaise (may use flounder or veal)
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- 1 1/2 lb
- chicken cutlets
- salt and pepper to taste
- flour to coat
- 2 large
- 1/4 c
- parmesan cheese
- 1/3 c
- olive oil
- 4 tsp
- 1 tsp
- garlic, minced
- 1/4 c
- white wine
- 2 Tbsp
- 1 c
- chicken broth
- juice from 1 lemon
1Season chicken with salt and pepper and coat with flour.
Beat cheese and egg until smooth
2Add oil to large skillet and heat over high heat.
Dip cutlets into the egg and cheese batter and fry until golden.
Remove to a platter and put in 200 degree oven.
3Pour off oil.
Add butter to skillet and melt over medium heat.
Add garlic and saute' until golden.
Add wine and heat for several minutes.
Add flour and mix well.
Add chicken broth. Mix well, cook until thickened.
Add lemon juice.
Pour over chicken (flounder or veal) and serve