Chicken Francaise

Ingredients

• chicken cutlets, cleaned and pounded
• salt
• black pepper
• 1 egg
• 1 tablespoon grated Parmigiano
• 1 tablespoon high smoke point oil
• 1 tablespoon butter
• 1/4 cup white wine
• 1/2 lemon, squeezed
• 1/2 cup chicken stock
• 1 teaspoon lemon zest
• 1 tablespoon butter, cubed and rolled in flour
• 1 tablespoon dry parsley
• grated Parmesan, for serving

Instructions

1. Clean and pound the chicken cutlets.
2. Season both sides of the chicken with salt and black pepper.
3. Crack an egg into a bowl and add grated Parmigiano.
4. Heat a pan over medium high heat and add oil and butter.
5. Let the butter melt completely.
6. Dredge the chicken in flour, then dip in the egg on both sides.
7. Place the chicken in the pan and cook for 2 minutes until browned on both sides.
8. Remove the chicken from the pan and set aside.
9. Optionally, add minced garlic to the pan and sauté until fragrant.
10. Add white wine to the pan and deglaze, scraping the bottom.
11. Let the wine reduce slightly.
12. Add the juice of half a lemon and the quartered lemon to the pan.
13. Add chicken stock and let it simmer.
14. Stir in lemon zest.
15. Add cubed butter rolled in flour to thicken the sauce.
16. Once the sauce thickens, remove the lemon from the pan.
17. Return the chicken to the pan and let it cook for 3-4 minutes.
18. Add dry parsley and a sprinkle of grated Parmesan.
19. Plate the chicken and pour the sauce over it, optionally adding more Parmesan and lemon twists.