March 15, 2011
Chicken Francese (pronounced Fran-CHAY-zay)
We stretched our skills today making Chicken Francese. This Italian dish is not as popular now as it once was. I can see how American cooks who prefer cooking food out of a box would be daunted by this recipe from The Complete America's Test Kitchen TV Show Cookbook. But it's worth the effort, and it doesn't really take that long to make. Especially with two people in the kitchen.
This dish is basically lightly breaded chicken cutlets in lemon sauce. Dooley and Doolia had never made a cutlet from a fresh chicken breast before. Frozen prepared cutlets, yes, but not ever from raw chicken meat. It was interesting cutting and pounding the meat into 1/4" thick slabs. The dredging process was messy and our fingers got completely encased in the eggs and flour, but the results were remarkable.
The lemon sauce was tangy and just the right consistency. We ate our Chicken Francese with mashed potatoes (we prefer to leave the skins on) and Green Bean Almondine. And lemonade to drink. Perfect combination for a tangy, refreshing dinner.
Posted by jdooley at March 15, 2011 08:47 PM