Why This Recipe Works
To get a rich, eggy coating for our chicken francese recipe, we dusted the cutlets with flour, dipped them in eggs beaten in milk, and then coated them again with flour. For a silky, well-balanced sauce, we made a classic roux for thickness and added onion to provide sweet background notes to support the vibrant citrus flavor. But even with perfect coating and sauce, the chicken in our chicken Francese recipe dried out while we were cooking the sauce. We solved this problem by reversing our steps and making the sauce before cooking the chicken.