| Chicken Breasts | 2, thinly cut | |
| Flour | 3 tbsp. | |
| Salt | 1/2 teaspoon | |
| Pepper | 1/4 teaspoon | |
| Egg | 1 | |
| Milk | 1 tbsp. | |
| Olive Oil | 1/8 cup |
| Butter | 2 tbsp. | |
| Lemon | 1/2, sliced thin | |
| Flour | 1/2 tbsp. | |
| White Wine | 1/4 cup | |
| Chicken Broth | 1/2 cup | |
| Lemon Juice | 1/2 tbsp. | |
| Parsley | 1 tbsp. | |
| Salt & Pepper | To taste |
To begin making chicken Francese, place cutlets in between plastic wrap or parchment paper and pound with mallet to create even, thin cutlets.
Place flour, salt, pepper in a bowl and mix.
Place egg and milk in another bowl and whisk.
Heat olive oil in large pan over medium heat.
Dredge cutlets in flour, then dip in egg.
Place cutlets in hot pan spaced out, in a single layer. Cook 4 minutes per side, or until golden brown.
Remove chicken from pan and cover to keep warm.
Wipe out the pan with a paper towel.
Heat 1 tbsp. of butter in the pan over medium heat.
Add lemon slices. Cook for 3 minutes, or until browned. Then remove from pan.
Heat another tbsp. of butter to the pan and cook until melted.
Add the flour and cook for 1 minutes, stirring often.
Pour in wine and simmer for 2 minutes.
Add chicken broth and simmer for 5 minutes, or until sauce as thickened.
Stir in lemon juice, season with salt and pepper.
Return chicken to the pan. Spoon sauce over cutlets, then top with cooked lemon slices.
Sprinkle with parsley, serve Chicken Francese immediately.
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