Chicken francese with lemon & butter sauce

by Chef Robert Cardona

Cardona's Market

Ingredients:

(Makes 8 cutlets enough for 4 people)

-8 (3oz.) cutlets pounded down with tenderizer

-flour for dusting

-5 eggs

-1 cup parmigiana cheese grated

-2 tsp parsley

-salt and pepper

-10 % olive oil

Method:

-In a medium to large sauté pan, heat approx 1 cup 10% oil over high heat

-In a mixing bowl, beat the eggs and stir in 1 cup cheese. Add the parsley and salt & pepper.

-Dredge the cutlets in flour and then add them, one at a time, to the egg mix.

-Make sure the cutlets have a good coating on them before adding them to the oil.

-Add the cutlets very carefully to the hot oil. It should fit four cutlets at a time. Reduce flame to med heat.

-When the cutlets get a nice golden brown color on the edges, turn them over.

-It should take approx. 2-3 min. each side.

-Remove cutlets from the pan and let excess oil drain off. Set aside.

Fresh Lemon Butter Sauce:

-2oz. butter

-2oz. flour

-2 cups chicken broth

-1 ˝ oz. white wine

-tsp shallots

-juice of 1 lemon

Method:

-In a small sauce pot, melt butter over med high heat.

-Add chopped shallots and sauté for a minute.

-Add wine to deglaze.

-Add the flour to make a roux.

-Whisk in the chicken broth and bring to a boil.

-Squeeze the juice of one lemon in and pour atop the chicken cutlets.

-Garnish with fresh parsley