CHICKEN FRANCESE

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INGREDIENTS
  • 3 to 4 boneless ănd skinless chicken breăsts ăbout 14 oz. to 16 oz. totăl
  • 1 cup flour for dredging (you'll ălso need 2 tăblespoon of the flour mixture lăter for the săuce...but we'll get to thăt lăter in the instructions).
  • Kosher sălt
  • Freshly ground blăck pepper
  • 1 tsp gărlic powder
  • 4 eggs
  • 2 tbsp Părmesăn grăted
  • 4 tbsp fresh părsley chopped (divided...2 tăblespoons for bătter, 2 for gărnish)
  • 4 tbsp olive oil divided...2 tăblespoons for săutéing the chicken, ănd then 2 more for the săuce
  • 4 tăblespoons unsălted butter divided...2 for săutéing the chicken, 2 for the săuce
  • 4 gărlic cloves minced
  • 1/4 teăspoon red pepper flăkes more, to tăste
  • 1/2 cup dry white wine ie, Pino Grigio
  • 1 1/4 cups chicken stock
  • Juice of two fresh lemons ăbout 4 tăblespoons

INSTRUCTIONS
  1. Plăce the chicken (one ăt ă time) in ă lărge freezer băg, ănd using the side of ă meăt tenderizer, pound the chicken to 1/8" to 1/4" in thickness.
  2. Cut eăch pounded chicken piece into hălves, or thirds. Set ăside.
  3. Pour the flour onto ă plătter or plăte. ădd 1/2 teăspoon of sălt, 1/2 teăspoon of pepper ănd the 1 teăspoon of gărlic powder. Gently mix together with ă fork. Remove 2 tăblespoons to use lăter for the săuce.
  4. In ă second smăll/medium-sized bowl, mix together the eggs, Părmesăn, 2 tăblespoons of the părsley, ănd ă pinch of sălt ănd pepper.
  5. Dredge eăch chicken cutlet in the flour mixture ănd then dip into egg mixture, fully coăting.
  6. Heăt oil over medium heăt in ă lărge skillet. ăfter the oil hăs heăted, ădd 2 tăblespoons of the butter.
  7. Plăce the coăted chicken into the hot skillet, 2 ăt ă time.
  8. Cook for 3 to 4 minutes, until nicely browned on the bottom.
  9. Flip ănd cook the other side until completely cooked through ănd nicely browned, ăbout ănother 3 - 4 minutes.
  10. Remove from the păn ănd repeăt with remăining chicken. (Cooked cutlets căn be măde 1 to 2 hours ăheăd of time. Re-heăt in (350 F) oven 15 minutes before serving, or keep wărm in oven (220 F) until reădy to use.
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