Chicken Francese

Name: Chicken Francese
Yield: Serves 6
Cuisine: Europe, Italian
Ingredients: 4 (6- to 8-ounce), boneless, skinless chicken breasts, trimmed; 2 teaspoons, table salt; ½ teaspoon, pepper; 1 large, lemon; 4 tablespoons, unsalted butter, divided; ¾ cup, all-purpose flour, divided; 3 , large eggs; 2 tablespoons, water; ⅓ cup, extra-virgin olive oil for frying; ⅓ cup, vegetable oil for frying; 1 , garlic clove, minced; ⅓ cup, dry white wine; 1½ cups, chicken broth; 2 tablespoons, minced fresh parsley

Main Courses
Europe
Italian
Poultry
Chicken

By Steve Dunn ･ Appears in Cook's Illustrated July/August 2022, America's Test Kitchen TV

Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one of the great Italian American cutlet traditions. Et voilà, my modern update.

SERVES 6

TIME 1½ hours

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