Subj : T.O.H. Daily Recipe - 54
To   : All
From : Dave Drum
Date : Sun Mar 26 2023 05:09:22

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chicken Francese
 Categories: Poultry, Breads, Cheese, Herbs, Citrus
      Yield: 4 servings
 
      1 lb Boned skinned chicken
           - breasts
      1 lg Egg; beaten
    3/4 c  Dry bread crumbs
      3 tb Grated Parmesan cheese
      1 ts Dried parsley flakes
    1/2 ts Garlic powder
    1/2 ts Salt
    1/2 ts Pepper
    1/4 c  Olive oil

MMMMM------------------------LEMON SAUCE-----------------------------
      1 c  Water
    1/3 c  Lemon juice
      2    Chicken bouillon cubes
           Lemon slices
 
  Pound chicken breasts with a meat mallet to 1/4"
  thickness; slice into cutlets 1-1/2 in. wide. Place
  beaten egg in a shallow bowl; in a separate shallow
  bowl, combine the next 6 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.
  
  Joe Losardo, New York, New York
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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