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|Michael in Phoenix||
Rec: Chicken Francese w/ Lemon and Pecorino, posted by Charlie on Gail's...
Joined: Dec 9, 2005
Posted to Thread #1460 at 4:42 pm on Apr 13, 2006
...and enjoyed often by my family. Thought it was definitely worth re-posting here.
Chicken Francese w/ Lemon and Pecorino
1/2 pound chicken breasts, boned and skinned
2 tablespoons Romano cheese, finely grated
4 tablespoons parsley, finely chopped
1 egg, beaten well
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin round slices of lemon, seeds removed
2 tablespoons butter
Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
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Other messages in this thread:
- 1460. Rec: Chicken Francese w/ Lemon and Pecorino, posted by Charlie on Gail's... - Michael in Phoenix - 4:42pm on 04/13/06 (11)
- This seems like a winner- I will definitely try this! tks [NT] - Denice - 5:17pm on 04/13/06
- Me, too! Thanks Michael! [NT] - GayleMO - 5:36pm on 04/13/06
- This is my all time favorite meal - tastes good freshly made, sitting around for a while, leftover - - DianeM - 6:29pm on 04/13/06
- Glad you like it Michael--I remember catching hell from a cooking instructor on Gail's when... - charlie - 12:22am on 04/14/06
- I always dip whatever I am frying in the egg first, then flour. Isn't this how most of us do it? - DawnNYS - 7:00pm on 04/14/06
- Actually no ~ I learned the opposite through classes and books... - kpinky - 11:22am on 04/17/06
- Ok, thanks kpinky! Will try it. [NT] - DawnNYS - 4:23pm on 04/18/06
- This *IS* a winner - l simple, and everyone loves it. [NT] - LisainLA - 1:25am on 04/14/06
- Made this last night, VERY good, thanx. [NT] - joanie - 12:28pm on 04/14/06
- My pleasure. We've served it to friends and it dresses up quite nicely. [NT] - Michael in Phoenix - 3:40pm on 04/14/06
- Am going to buy dry white wine today.. What kind do you suggest? - GayleMO - 1:44pm on 04/19/06