Tank Cooks Chicken Francese
Thanks to Rudy and Lorraine Vecchio for the recipe
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Ingredients Chicken Breast
- 1 tsp cooking salt / kosher salt
- 1 tsp black pepper
- 2 large eggs
- Bread Crumbs
- Lemon Juice
- Lemon Slices
- Proscuitto
- 1 tbsp milk (any fat %)
- 3 tbsp extra virgin olive oil
- 3 tbsp unsalted butter
- 2 tbsp flour, plain/all-purpose
- 2 cups chicken stock/broth, low sodium
- 1/3 cup Chardonnay or other dry white wine
- 1 tbsp finely chopped parsley
Directions
- Bread Chicken Cutlets with egg wash and bread crumbs
- Fry each cutlet to perfection in olive oil. When they are done, take them out and let them dry on a paper towel plate
- Preheat the oven to 375 degrees F
- Add 2 cups of chicken broth, 1/2 cup of white wine, and 1/2 cup of butter in another pan.
- Add two medium lemons juiced, and keep stirring till the butter melts.
- Add salt & pepper to your liking, and add 1 teaspoon of flour to the mix to thicken everything up
- Place slices of prosciutto on each cutlet in a casserole dish.
- Pour sauce over the chicken with sliced lemon wedges and season with Parsley.
- Bake in the preheated oven for 15 minutes
- Remove and allow 5-10 minutes for food to settle.
