Chicken Francese
INGREDIENTS
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4 boneless, skinless chicken breast cutlets (6 ounces each), pounded 1/2-inch thick
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Salt and pepper
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1 cup flour
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1 teaspoon garlic powder or granulated garlic
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1/2 teaspoon paprika
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3 tablespoons butter, cut into 1-tablespoon slices
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2 large eggs
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1/4 cup grated Parmigiano Reggiano cheese
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2 lemons, juice of 1/2 lemon and 1 sliced
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1/4 cup olive oil
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2 cloves garlic, minced
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1/2 cup dry white wine
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1 cup chicken stock
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Finely chopped flat leaf parsley, for garnish
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Crusty bread or linguine, to mop juices
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