Shelly's Recipe

CHICKEN FRANCESE

Category: Chicken

12 chicken cutlets
Salt and pepper
1/3 cup flour
1 cup milk
1 egg
1 1/2 cup unseasoned bread crumbs
1 1/2 tbsp fresh lemon peel
1/2 cup butter, approximately
1 cup dry white wine
1 1/4 cup chicken broth
1/3 cup fresh lemon juice, or to taste
2 tsp cornstarch mixed with 1 tbsp water

Season cutlets with salt and pepper. Dredge cutlets in flour, shaking off any excess. Mix milk and egg together in a shallow dish. Set aside. Combine bread crumbs and lemon peel on a sheet of wax paper. Dip floured cutlets into milk mixture allowing excess to drain off and coat both sides with bread crumbs.

Preheat oven to 150, or its lowest setting. Cover a cookie sheet with paper towel.

Melt 2 tbsp butter in a large skillet and cook cutlets on both sides over medium heat until done, about 8 minutes total, adding butter as necessary. When cutlets are cooked, place them on the cookie sheet and put in the oven.

Add wine to skillet and boil until the alcohol burns off, approximately 2 minutes. Lower heat; add chicken broth and lemon juice, scraping up any bits sticking to the bottom, and simmer 5 minutes. Combine cornstarch and water, stir into sauce and continue cooking until thickened. Season with salt and pepper to taste. Pour sauce over cutlets and serve.