Chicken Francese

Name: Chicken Francese
Ingredients: 5 boned, skinned chicken breast halves; 5 eggs; 3 oz. grated Romano cheese; 1 tsp. dried parsley; 1 pinch ground white pepper; all-purpose flour - for coating; 1/8 cup olive oil; 1 cup chicken stock; 1 cup butter; juice of 2 lemons

10 ingredients

13 steps

Ingredients

5 boned, skinned chicken breast halves
5 eggs
3 oz. grated Romano cheese
1 tsp. dried parsley
1 pinch ground white pepper
all-purpose flour - for coating
1/8 cup olive oil
1 cup chicken stock
1 cup butter
juice of 2 lemons

Directions

1

-Pound chicken breasts flat and cut in half. Set aside.
2

-Whisk together eggs, Romano cheese, parsley, and white pepper. Set aside.
3

-Put flour in a shallow bowl. Set aside.
4

-In a skillet, heat oil over medium heat. Check temperature by dipping a corner of a chicken piece in oil. If it boils slowly, oil is ready.
5

-Coat both sides of a piece of chicken with flour.
6

-Coat chicken in egg mixture, allowing excess egg to drip off, then place chicken in hot oil.
7

-Repeat with remaining chicken.
8

-Fry each side of chicken until a light blond color.
9

-Remove chicken from pan and keep warm.
10

-In the skillet, bring chicken stock to a light boil.
11

-Add butter, stirring constantly, until melted.
12

-Add lemon juice and cook for 1 minute while stirring constantly.
13

-Pour sauce over chicken.