- 1 pound boneless skinless chicken breasts
- 1 large egg, beaten
- 3/4 cup dry bread crumbs
- 3 tablespoons grated Parmesan cheese
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup olive oil
- LEMON SAUCE:
- 1 cup water
- 1/3 cup lemon juice
- 2 chicken bouillon cubes
- Lemon slices
- Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
- In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, about 2-3 minutes per side. Remove; drain on paper towels.
- For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices. Yield: 4 servings.
Reviews forChicken Francese
"This was really awesome. It's so easy that I changed a few things. Instead of using eggs, I used two tablespoons of mayonnaise with two teaspoons of water as my soaking mixture. This helps the breading to adhere to the chicken better. And then, along with the spices, I added a 1/2 teaspoon to 1 teaspoon, depending on your taste buds, of "slap yo mama" brand Cajun seasoning. Since that's French I had no problem adding it. And "J’ai fini?!""
"This meal is amazing. I didn’t make the lemon sauce and added shredded Parmesan instead of grated and added a nice twist. This is a repeat."
"Made this tonight and everyone loved it. I had dry Italian breadcrumbs, so I used those and added only parmesan to the crumbs, since everything else was already there. And I substituted chicken broth for the bouillon cubes and water. The lemon sauce takes this over the top! Served with saffron rice and roasted broccoli and carrots. Would be great served over linguine with a side salad too. A keeper!"
"We had this last night and it was OUTSTANDING. I coated in Dixie Fry and did a med/low browning in about 2 tbl of veg oil. It takes a little longer at med/low but you get that bright golden yellow color and it protects the juiciness. The king of this recipe is the great lemon sauce."