Monday, December 3, 2012

Chicken Francese Easy Yummy

You, too can make this amazing Italian Recipe!

Easy and Delicious Chicken Francese
Chicken Francese prior to being bathed in Lemon Juice and placed in the oven.
Ahh….  Chicken Francese…. The first time I had Chicken Francese was at Ray’s Famous Pizza, in New York City.   My family didn’t make this as I was growing up.    When I tried it, I wondered where it was my whole life!   And that very day I vowed that I would master what would become one of my all time favorite Italian dishes.
And I have to say, the Chicken Francese recipe that  I am going to show you how to make is even better than the one I had at Rays!  It is so easy to make, you will be astonished.

Here is the best part and a hint: I usually double or triple this recipe!    The amazing thing about this recipe is that the leftovers taste even better than when it was first cooked!    This is because it is sitting in the lemon juice when you store the leftovers in your refrigerator.    I usually make a few days of meals with it.   We always say when we make this, “Aren’t leftovers glorious?”  
So, I will say this to you, my friend:  If you don’t try any other Italian Recipe on my website, or if you have to choose only one to be stranded on a desert island with, this is the one.   What I am giving you here is Italian Gold!
·         2  lbs Thin Sliced Chicken Breast Cutlets
·        5 Eggs
·         1/2 cup Parmesan cheese
·         1 cup Flour
·         6 Lemons
·         1-2 tbl Parsley
·         ½ tsp Salt
·         Olive Oil for frying.
1.   Juice 4 of the lemons, reserve the juice.
2.   Slice the two remaining lemons into thin circles.   Place lemons aside
3.   Beat the eggs in a bowl.   Add the Parmesan cheese, parsley, salt and two tablespoons of the flour.  Beat well, into a batter.
4.   Place the remaining flour in a shallow plate.   Heat a the olive oil in a pan on Medium Heat.

5.   When Oil is heated, dip each chicken cutlet in flour and shake off the excess.   Dip the floured chicken cutlet in the egg batter, then fry in the olive oil.

Frying the Chicken Frances in Olive Oil
Using the Spatula to free the chicken cutlet from the bottom of the pan.  Notice the tongs in the upper right of the picture.   These two tools are essential to your safety and success.

6.   Fry one side of the chicken cutlet, using a flat spatula, carefully loosen the bottom of the cutlet from the pan.   Then , use a pair of tongs to flip the chicken.   If you don’t use the spatula first you may detach some of the egg coating.   If you try to flip the chicken over with the spatula, and don’t use the tongs, you risk burning yourself with hot oil splashing out of the pan.  (Don’t ask me how I know this….)
7.   When completely fried, put in an oblong baking dish, or casserole pan.   Place sliced lemons on top.
8.   Evenly pour the lemon juice on the fried chicken.   If you feel you need more juice, by all means, juice a few more lemons and pour it on top.
9.   Cover the chicken with foil a bake in the oven at 350 degrees.  You only need to do this to keep the chicken warm as you make the other sides and to infuse the chicken with steaming lemon juice.   You will, therefore only bake for about half hour or so…
10.                Make you sides.   We like pasta or rice.   Some steamed or sauté broccoli is also excellent on the side.
11.                When serving, you may want to garnish with some additional lemon.
Enjoy the fabulous Italian dish with a nice glass of wine.  For a white, I would drink Riesling.   For a red, I would choose Chianti.    Also, have some lemon in a glass of water.
I hope you have making one of my favorite Italian recipes.   You can’t fail!   You will be amazed how great this dinner is, and I bet your family and friends will not be able to believe you made this….

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