Chicken Francese

Directions

1. 1
   Clean Chicken:
2. 2
   Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.
3. 3
   Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.
4. 4
   Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.
5. 5
   Roll butter in flour mixture, set aside.
6. 6
   In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).
7. 7
   Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.
8. 8
   Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.
9. 9
   Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.
10. 10
    Pour the sauce over the chicken cutlets, and garnish with the parsley.