Chicken Francese for Two

Name: Chicken Francese for Two
Yield: Serves 2
Cuisine: Europe, Italian
Ingredients: 2 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 1 teaspoon, table salt; ¼ teaspoon, pepper; 1 , lemon; 2 tablespoons, unsalted butter, divided; ½ cup, all-purpose flour, divided; 2 , large eggs; 1 tablespoon, water; ¼ cup, extra-virgin olive oil for frying; ¼ cup, vegetable oil for frying; 1 , small garlic clove, minced; 3 tablespoons, dry white wine; ¾ cup, chicken broth; 1 tablespoon, minced fresh parsley

21 comments

Appears in Cook's Illustrated July/August 2022

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.

SERVES2

TIME1¼ hours

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...

This is a members' feature.