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Chicken Francese

Julia Moskin
  • 35 minutes
  • Serves 4

INGREDIENTS

2

eggs

2 tbsp

whole milk

1 tsp

salt, plus more for seasoning

1/2 tsp

ground black pepper, plus more for seasoning

1 cup

all-purpose flour

1/3 cup

olive oil

1/3 cup

vegetable oil

4

to 6 large boneless, skinless chicken cutlets (buy the cutlets thinly sliced, or buy regular boneless breasts and slice them in half horizontally to make thin pieces)

3

to 6 tablespoons unsalted butter

1

lemon, thinly sliced, seeds removed (optional)

1/2 cup

dry white wine

Freshly squeezed juice of 1 lemon, more to taste

2 cups

chicken stock

3

to 4 tablespoons freshly minced parsley