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Per serving
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- 1
Pound and cut the chicken
Pound the chicken breasts with a meat mallet to 1/4-inch thickness, then slice into cutlets about 1-1/2 inches wide. Thin and even is what keeps them tender and lets them cook fast.
- 2
Set up your dredge
Beat the egg in a shallow bowl. In a second shallow bowl, stir together the bread crumbs, Parmesan, parsley, garlic powder, salt, and pepper. Dip each cutlet in the egg, then press it into the crumb mixture, patting so the coating really grabs on.
- 3
Brown the chicken
Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Brown the cutlets in batches, adding more oil as needed, until deep golden, 2-3 minutes per side. Don't crowd the pan. Drain on paper towels.
- 4
Build the lemon sauce
Add the water, lemon juice, and bouillon to the skillet, scraping up all the browned bits from the bottom — that is where the flavor lives. Bring to a boil over medium-high heat, then lower the heat and simmer uncovered until the liquid reduces by half, 8-10 minutes.
- 5
Finish and serve
Slide the chicken back into the pan and turn to coat in the sauce. Cook until heated through, 4-6 minutes. Slice the lemon and serve the cutlets with the slices on top, with pasta or crusty bread to catch the pan sauce.
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Chicken Francese
Created by: PastaAndProsciutto
Ingredients
- 1 lb boneless skinless chicken breasts
- 1 egg
- 3/4 cup dry bread crumbs
- 3 tbsp Parmesan cheese
- 1 tsp dried parsley
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/4 cup olive oil
- 1 cup water
- 1/3 cup lemon juice
- 2 chicken bouillon cubes
- 1 lemon
Instructions
- Pound and cut the chickenPound the chicken breasts with a meat mallet to 1/4-inch thickness, then slice into cutlets about 1-1/2 inches wide. Thin and even is what keeps them tender and lets them cook fast.
- Set up your dredgeBeat the egg in a shallow bowl. In a second shallow bowl, stir together the bread crumbs, Parmesan, parsley, garlic powder, salt, and pepper. Dip each cutlet in the egg, then press it into the crumb mixture, patting so the coating really grabs on.
- Brown the chickenHeat 2 tablespoons of the olive oil in a large skillet over medium heat. Brown the cutlets in batches, adding more oil as needed, until deep golden, 2-3 minutes per side. Don't crowd the pan. Drain on paper towels.
- Build the lemon sauceAdd the water, lemon juice, and bouillon to the skillet, scraping up all the browned bits from the bottom — that is where the flavor lives. Bring to a boil over medium-high heat, then lower the heat and simmer uncovered until the liquid reduces by half, 8-10 minutes.
- Finish and serveSlide the chicken back into the pan and turn to coat in the sauce. Cook until heated through, 4-6 minutes. Slice the lemon and serve the cutlets with the slices on top, with pasta or crusty bread to catch the pan sauce.