MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Chicken Francese
 Categories: Poultry, Breads, Cheese, Herbs, Citrus
      Yield: 4 Servings

      1 lb Chicken breasts;
           - boned, skinned
      1 lg Egg; beaten
    3/4 c  Dry bread crumbs
      3 tb Parmesan cheese; grated
      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" 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 tb oil over medium heat. Brown chicken
  in batches, adding oil as needed, until golden brown, 2 to
  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 to 10 minutes. Return chicken to pan; toss to
  coat. Cook until heated through, 4 to 6 minutes. Serve with lemon
  slices.

  Recipe by Joe Losardo, New York, New York

  Recipe FROM: https://www.tasteofhome.com

  Uncle Dirty Dave's Archives

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