Chicken Francese
Source: Sol
1 lb. boneless, skinless chicken breasts
salt, pepper
2 heaping tablespoons grated Pecorino cheese (fresh grated parmesan)
1/4 cup finely chopped parsley
1 large egg, well beaten
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin slices of lemon
2 tablespoons butter
Pound the chicken breasts until they're about 1/4" thick. Season well with salt & pepper.
Combine the cheese, 2 T of parsley and the beaten egg in a shallow bowl.
Place the flour on a wide plate. Dip the cutlets in the egg mixture, making sure to let the excess egg drip off.
Place each cutlet in the flour and coat lightly. Remove cutlets from the flour and place in a single layer on a plate.
Add the olive oil to the sauté pan. Place over medium-high heat. When the oil is hot, add the cutlets. Sauté, turning only once, until cutlets are golden, about 2 minutes per side. Don't overcook. Remove from pan and keep them warm in single layer.
Return the pan to high heat. Add the wine and reduce to 2 tablespoons. Next, add the stock and the lemon slices. Keep boiling the sauce until it is reduced to about 1/2 cup. Turn the heat to very low. Swirl the butter in until the sauce is thickened. Taste for seasoning. Place the cutlets back into the pan, turning to coat with the sauce. Sprinkle with the remaining parsley and serve immediately.