Chicken Francese with Lemon-Caper Sauce
PUBLISHED JUNE/JULY 2017
A lemony, buttery pan-fried cutlet is appealing. Chicken wrapped in burnt scrambled eggs is not.
WHY THIS RECIPE WORKS
We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping...