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Chicken Francese with Easy Lemon Butter Sauce
Ingredients
- 1 1/2 pounds chicken cutlets 680g; thinly sliced
- 2 teaspoons Diamond Crystal Kosher salt for seasoning the chicken
- 1/2 teaspoon black pepper for seasoning the chicken
- 1/2 cup flour 65g; will most likely not need all of it
- 1/4 cup flat-leaf Italian parsley minced; divided
- 4 eggs large; beaten
- 4 tablespoons butter 56g; cubed, divided
- 4 tablespoons olive oil 60g
- 1 shallot large; minced
- 1/2 cup dry white wine 120g
- 2 tablespoons lemon juice 30g; fresh; plus more to taste
- 1 1/2 cups low sodium chicken stock 360g
- 1 lemon large; sliced
- salt and pepper to taste
Chrome Extension
