Chicken Francese

• chicken cutlets, boneless, skinless, thinly sliced↗4
• lemon, juiced↗1
• chopped parsley1⁄4 cup
• flour↗1 cup
• eggs↗2
• white vinegar↗1⁄4 cup
• dried oregano↗1 teaspoon
• salt & freshly ground black pepper
• chicken stock↗1 1⁄2 cups
• unsalted butter↗6 tablespoons
• olive oil↗1⁄4 cup

Step-by-step instructions

1. 1

   Soak Chicken cutlets in white vinegar and water. Let sit for a few minutes, rinse well and pat dry with paper towels.

2. 2

   Place the flour in a bowl, and season with 1 teaspoons oregano, and salt pepper to taste. Mix to combine.

3. 3

   Beat eggs in a bowl, season with salt and pepper to taste. Whisk to combine.

4. 4

   Roll butter in flour mixture, set aside.

5. 5

   In a large deep skillet over medium heat, add olive oil. While oil is heating, using a pair of tongs dip chicken in seasoned egg wash (shake off excess egg wash), then dredge the chicken in the seasoned flour (shake off excess flour).

6. 6

   Add chicken to the hot skillet and cook 3 minutes per side. (Do this in two batches). Transfer cooked chicken to a serving platter.

7. 7

   Add chicken stock to the pan, with a wooden spoon scrape all of the browned bits up from the bottom of the pan. Add the lemon juice, and simmer for about 5 minutes to reduce the sauce slightly.

8. 8

   Add the butter (rolled in flour) into the sauce. Stir to incorporate and dissolve the flour. Simmer for 2 to 3 minutes. At this point taste the sauce for seasoning. Add salt and pepper if needed.

9. 9

   Pour the sauce over the chicken cutlets, and garnish with the parsley.