Chicken Francese
12 chicken cutlets Salt and pepper
1/3 cup all-purpose flour 1 cup milk 1 egg 1 1/2 cup unseasoned bread crumbs 1 1/2 Tbsp fresh lemon
peel 1 stick butter, approximately 1 cup dry white wine 1 1/4 cup chicken broth
2/3 cup fresh lemon juice, or to taste 2 tsp cornstarch mixed with 1 Tbsp water
Season cutlets with salt and pepper. Dredge cutlets in flour, shaking off any excess. Mix milk and
egg together in a shallow dish. Set aside. Combine bread crumbs and lemon peel on a sheet of wax
paper. Dip floured cutlets into milk mixture allowing excess to drain off and coat both sides with
bread crumbs. Heat oven to 150 degrees, or its lowest setting. Cover a cookie sheet with paper
towel. Melt 2 tablespoons butter in a large skillet and cook cutlets on both sides over medium
heat until done, about 8 minutes total, adding butter as necessary. When cutlets are cooked, place
them on the cookie sheet and put in the oven. Add wine to skillet and boil until the alcohol burns
off, approximately 2 minutes. Lower heat, add chicken broth and lemon juice, scraping up any bits
sticking to the bottom, and simmer 5 minutes. Combine cornstarch and water, stir into sauce and
continue cooking until thickened. Season with salt and pepper to taste. Pour sauce over cutlets
and serve.
Makes 6 servings.
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