Chicken Francese for Two

Ingredients

• 2 boneless, skinless chicken breasts (6- to 8-ounce each, trimmed)
• 1 tsp table salt
• 0.25 tsp pepper
• 1 lemon (divided into zest, juice, and slices)
• 2 tbsp unsalted butter (divided)
• 0.5 cup all-purpose flour (divided)
• 2 large eggs
• 1 tbsp water
• 0.25 cup extra-virgin olive oil (for frying)
• 0.25 cup vegetable oil (for frying)
• 1 garlic clove (small, minced)
• 3 tbsp dry white wine
• 0.75 cup chicken broth
• 1 tbsp fresh parsley (minced)

Steps

1. 1

   Adjust oven rack to middle position and heat oven to 200 degrees.

2. 2

   Cut each chicken breast in half crosswise, then cut the thick half in half again horizontally, creating 3 cutlets of similar thickness for each breast (6 total).

3. 3

   Place cutlets between sheets of plastic wrap and gently pound to an even 1/4-inch thickness.

4. 4

   Place cutlets in a bowl and toss with 1 teaspoon salt and 1/4 teaspoon pepper. Set aside for 15 minutes.

5. 5

   Grate peel from one end of the lemon to yield 1/2 teaspoon zest. Cut the lemon in half crosswise and juice the zested lemon half; measure out 1 tablespoon of juice.

6. 6

   Slice the remaining unzested lemon half into two 1/4-inch-thick rounds, discarding the end.

7. 7

   Cut 1 1/2 tablespoons of butter into 1/2-inch cubes and transfer to a small bowl. Sprinkle cubes with 1/2 teaspoon of flour and toss until cubes are fully coated and no loose flour remains; refrigerate until needed.

8. 8

   Set a wire rack in a rimmed baking sheet. Spread the remaining flour in a shallow dish. In a medium bowl, whisk the eggs with 1 tablespoon of water.

9. 9

   Working with 1 cutlet at a time, dredge cutlets in the flour, shaking gently to remove excess. Transfer to the prepared rack.

10. 10

    Heat the olive oil and vegetable oil in a 10-inch skillet over medium-high heat until shimmering.

11. 11

    Working with 1 cutlet at a time, coat 3 cutlets with the egg mixture and gently place in the skillet.

12. 12

    Reduce heat to medium and cook until golden brown on the first side, about 2 minutes. Using tongs, flip and cook until golden brown on the second side, about 2 minutes.

13. 13

    Arrange the cooked cutlets on a serving platter and place in the oven to keep warm. Repeat the egg-coating and frying process with the remaining 3 cutlets.

14. 14

    Discard the frying oil and gently wipe out the skillet with paper towels.

15. 15

    Return the skillet to medium heat and add the lemon slices and the remaining 1 1/2 teaspoons of butter. Cook, flipping slices occasionally, until lightly browned on both sides, about 3 minutes. Transfer lemon slices to a cutting board.

16. 16

    Add the minced garlic to the now-empty skillet and cook, stirring constantly, until fragrant, about 30 seconds.

17. 17

    Stir in the white wine, scraping up any browned bits, and increase heat to medium-high. Bring to a rapid simmer and cook until the wine is mostly evaporated, 1 to 2 minutes.

18. 18

    Stir in the chicken broth and continue to simmer, stirring occasionally, until the liquid is reduced to 1/3 cup, 3 to 4 minutes longer.

19. 19

    Reduce heat to low and stir in the reserved lemon zest and juice.

20. 20

    Whisk in the floured butter cubes, a few at a time, until the sauce is thickened to the consistency of heavy cream, 1 1/2 to 2 minutes.

21. 21

    Remove from heat and stir in the parsley. Season with salt and pepper to taste.

22. 22

    Cut the browned lemon slices in half and scatter over the cutlets. Spoon the sauce over the cutlets and serve.

Notes

Briefly salting the meat helps it retain moisture. Diluting the eggs with water prevents the coating from becoming tough. Using enough oil ensures the coating sets properly without slipping off. Thickening the sauce with flour-dredged butter (a variation of beurre manié) adds a silky body to the sauce.

Nutrition per serving

• main
• chicken
• Italian American
• pan-fried
• dinner for two