QUICK CHICKEN CUTLET RECIPES RECIPES

Name: Chicken Francese
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings.
Cuisine: Europe, Italian
Ingredients: 1 pound boneless skinless chicken breasts; 1 large egg, beaten; 3/4 cup dry bread crumbs; 3 tablespoons grated Parmesan cheese; 1 teaspoon dried parsley flakes; 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 cup olive oil; LEMON SAUCE:; 1 cup water; 1/3 cup lemon juice; 2 chicken bouillon cubes; Lemon slices

CHICKEN FRANCESE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Francese Recipe: How to Make It - Taste of Home image

I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, Taste of Home Executive Marketing Manager

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts
1 large egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
LEMON SAUCE:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Steps:

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

Nutrition Facts : Calories 318 calories, FatContent 19g fat (3g saturated fat), CholesterolContent 111mg cholesterol, SodiumContent 806mg sodium, CarbohydrateContent 10g carbohydrate (2g sugars, FiberContent 1g fiber), ProteinContent 27g protein.

CHICKEN FRANCESE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Chicken Francese Recipe: How to Make It - Taste of Home image

I grew up on this tender, lemony chicken Francese recipe that's a classic in Italian cooking. It's delicious as is, but we sometimes add sauteed mushrooms. Serve it with pasta or crusty bread to mop up all that delicious pan sauce. —Joe Losardo, Taste of Home Executive Marketing Manager

Provided by Taste of Home

Categories Dinner

Total Time 40 minutes

Prep Time 20 minutes

Cook Time 20 minutes

Yield 4 servings.

Number Of Ingredients 14

Ingredients

1 pound boneless skinless chicken breasts
1 large egg, beaten
3/4 cup dry bread crumbs
3 tablespoons grated Parmesan cheese
1 teaspoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
LEMON SAUCE:
1 cup water
1/3 cup lemon juice
2 chicken bouillon cubes
Lemon slices

Steps:

Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels., For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

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CHICKEN CUTLET RECIPE: HOW TO MAKE IT

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