This is a recipe that folks email me for on a weekly basis, but you are never going to find it in an Italian cookbook.
: Serves 4 Thin slices of chicken are dipped in an egg and cheese mixture, are then fried golden brown and topped with a delicious lemon, butter sauce. Francese means,"in the French" manner, and it involves coating something in flour, then in beaten eggs and frying it. Often it is topped with a sauce as this dish does. Although there are some ingredients found in Italian cuisine that are prepared in this manner, thin slices of chicken are commonly not, and cheese would not be added to the cheese mixture as it is in this recipe. The cheese does however add a unique flavor when combined with the lemon sauce.
Apparently, this dish evolved from Italian American restaurants, particularly those in and around New York city. I was given this recipe from a good friend who lived in New York for many years. It is quite easy to make, although I will warn you it definitely isn't low fat. The only trick to this recipe is to keep the cookled chicken pieces warm while you cook the rest, and then prepare the sauce. I find that by prewarming a platter, and then covering the cooked chicken pieces with aluminum foil until you are ready to add the sauce. To complete this meal, I might serve it with an herb-flavored rice, or garlic mashed potatoes. Tasty sautéed greens such as spinach or broccoli rabe would round out the meal nicely.
4 Boneless, Skinless Chicken Breasts
5 Eggs
1 Cup Grated Romano Cheese
1/4 Cup Fresh, Chopped Parsley
Salt & Pepper
1 Cup All-Purpose Flour (Plus 2 Tablespoons Set Aside)
1/4 Cup Olive Oil
1 Cup Chicken Broth
1/2 Cup Butter (2 Tablespoons Set Aside)
Juice Of 2 Lemons
To Serve:
Fresh, Chopped Parsley
Lemon Slices
With a sharp knife, cut the chicken breasts diagonal into long, thin slices, about 1/2 inch thick. Season the flour with salt and pepper, and then lightly dredge the chicken pieces in the flour. Beat together the eggs. cheese, and parsley until frothy. Heat half the oil in a heavy frying pan until hot. Dip the floured chicken pieces into the egg mixture, and allow the excess to drip off. Fry the chicken in the hot oil over medium heat until they are golden brown and cooked through. As you cook them, place the finished chicken pieces on a warmed platter and cover with foil. Continue coooking the rest of the chicken pieces in this manner.
After all of the chicken is cooked, add the chicken broth and lemon juice to the pan and bring to a boil, scraping the browned bits from the bottom of the pan. Cook until the liquid is reduced by about one third. Add the 1/2 cup of butter to the hot mixture, leaving the 2 tablespoons in a small bowl. Mix together the remaining 2 tablespoons of butter with the flour. Begin to whisk this flour mixture into the sauce, stirring constantly, just until the sauce has begun to thicken. Pour the sauce over the warm chicken, garnish with fresh parsley and lemon slices, and serve.
