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Tank Cooks Chicken Francese

Frank The Tank3/19/2025 8:20 PM

Thanks to Rudy and Lorraine Vecchio for the recipe

Send recipe ideas to NJTank99@gmail.com

Ingredients Chicken Breast

1 tsp cooking salt / kosher salt
1 tsp black pepper
2 large eggs
Bread Crumbs
Lemon Juice
Lemon Slices
Proscuitto
1 tbsp milk (any fat %)
3 tbsp extra virgin olive oil
3 tbsp unsalted butter
2 tbsp flour, plain/all-purpose
2 cups chicken stock/broth, low sodium
1/3 cup Chardonnay or other dry white wine
1 tbsp finely chopped parsley

Directions

Bread Chicken Cutlets with egg wash and bread crumbs
Fry each cutlet to perfection in olive oil. When they are done, take them out and let them dry on a paper towel plate
Preheat the oven to 375 degrees F
Add 2 cups of chicken broth, 1/2 cup of white wine, and 1/2 cup of butter in another pan.
Add two medium lemons juiced, and keep stirring till the butter melts.
Add salt & pepper to your liking, and add 1 teaspoon of flour to the mix to thicken everything up
Place slices of prosciutto on each cutlet in a casserole dish.
Pour sauce over the chicken with sliced lemon wedges and season with Parsley.
Bake in the preheated oven for 15 minutes
Remove and allow 5-10 minutes for food to settle.

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