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CHICKEN FRANCESE Recipe

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This recipe for CHICKEN FRANCESE, by , is from Dorman Family Cookbook Our Kitchen Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cathy Dorman

Category:
Category:

Ingredients:  
Ingredients:  
Chicken tenderloins/cutlets
Milk
Eggs
Fresh Parsley
Salt
Pepper
Lemons
Butter
Flour

Directions:
Directions:
1. Chicken cutlets – clean and pound.
2. Make egg mixture – 1 tablespoon milk to every egg – beat well.
3. Flour mixture – season flour with salt, pepper, and fresh parsley
4. Drop cutlets in flour first then egg – just do a few at a time because they get all gooey if you do the whole pile.
5. Melt butter in frying pan – brown cutlets on each side – move to Pyrex dish.
6. When cutlets are all done melt 1⁄2 stick butter in frying pan with the juice of 3 to 4 lemons – heat sauce – pour over cutlets.
7. Heat or reheat in oven (350Ί F – 20-25 minutes – move them around so the ones on top don’t dry out.
8. Serve with sliced lemon on top.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
40 minutes
Personal Notes:
Personal Notes:
I like to serve Chicken Francese on top of buttered pasta with asparagus pieces all around the edges. It also goes great with Pasta Primavera.

 

 

 

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