Chicken Francesé
Ingredients:
1 pound chicken cutlets, pounded
2 eggs
½ cup flour
3 ounces butter
1 cup water
2 chicken bouillon cubes
fresh chopped parsley
1 lemon
Directions:
Origin of recipe: Jeannine Amoroso Sharkey, Nancy’s cousin, brought this recipe to Elif’s shower in 2003 and mentioned that it was her husband’s favorite dish.
1 pound chicken cutlets, pounded
2 eggs
½ cup flour
3 ounces butter
1 cup water
2 chicken bouillon cubes
fresh chopped parsley
1 lemon
Directions:
- Slice cutlets thin and pound to tenderize. Beat 2 eggs. Dip cutlets in flour, then egg and sauté in butter until lightly golden.
- Remove from pan. Add 1 cup water and dissolve 2 chicken bouillon cubes. Squeeze juice of ½ to ¾ lemon into pan. Put cutlets back into pan and add fresh chopped parsley. Garnish cutlets with thin slices of lemon; simmer on low for 15 minutes and serve immediately.
Origin of recipe: Jeannine Amoroso Sharkey, Nancy’s cousin, brought this recipe to Elif’s shower in 2003 and mentioned that it was her husband’s favorite dish.