Chicken Francese
 
12   chicken cutlets
  salt and pepper
1/3 cup  all-purpose flour
1 cup  milk
1   egg
1-1/2 cup  unseasoned bread crumbs
1-1/2 Tbsp  fresh lemon peel
1 stick  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. heat oven to 150 degrees, or its lowest setting. cover 
a cookie sheet with paper towel. melt 2 tablespoons 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. 
 
makes 6 servings. 
 
 
 
-- 
(ID: 8966) Mirror: rec.food.recipes: Mon, Jan 26, 2004


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