Appears in Cook's Illustrated July/August 2022, America's Test Kitchen TV
Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one of the great Italian American cutlet traditions. Et voilà, my modern update.
WHY THIS RECIPE WORKS
To make chicken Francese, cooks dip cutlets in flour and then beaten egg; shallow-fry them; and sauce them with a lemony, beurre blanc–like reduction that saturates the plush coating. Cutting and pounding each boneless, skinless breast into...