Chicken Francese With Lemon And Pecorino
Recipe By: David Rosengarten
Serving Size: 2
Categories: Poultry, Chicken, Main Dish
1/2 pound Boneless skinless chicken breast
Salt ; to taste
Freshly-ground black pepper ; to taste
2 tablespoon heaping Finely-grated Pecorino cheese
4 tablespoon Very finely chopped parsley
1 Egg ; beaten well
Flour ; for dredging
1/4 cup Olive oil
1/4 cup Dry white wine
1 cup Chicken stock
6 slices Lemon ; round and thin
seeds removed
2 tablespoon Butter
Cut the chicken breasts into 6 pieces of roughly equal size. Place
the pieces between sheets of waxed paper, and pound with a mallet
until they're thin. Season with salt and pepper. Place cheese and
parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking
until it's smoothly incorporated. Place the flour on a wide plate.
Dip the pounded chicken in the egg mixture. Remove, letting excess
egg drip off. Place each cutlet in the flour, and coat lightly.
Remove from flour and hold them in a single layer. Add the olive oil
to a saute pan large enough to hold the 6 cutlets in a single layer.
Place over medium-high heat. When the oil is hot, add the cutlets.
Saute, turning once, until the cutlets are golden on the outside, just
cooked on the inside (about 2 minutes per side). Remove the cutlets,
and hold them in a single layer. Spill the oil out of the saute pan.
Return the pan to high heat. Add the white wine, and reduce it to 2
tablespoons. Add the chicken stock and the lemon slices. Boil for 5
minutes, then remove the lemon slices. Keep boiling the sauce until
it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter
until the sauce is thickened. Add the reserved chicken, turning them
until they are coated in sauce. Divide cutlets among 2 plates, pour
remaining sauce over them, sprinkle with remaining 2 tablespoons of
parsley, and serve immediately. This recipe yields 2 servings.
Recipe Source:Taste with David RosengartenFrom the TV Food NetworK
- http://www.foodtv.com
by Joe Comiskey,
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