On Sun 21 Sep 2008 07:35:46p, Janet Wilder told us...

> We ate:
> Chicken Francese with Lemon and Pecorino and fresh eggplant with
tomatoes.
>
>
> * Exported from MasterCook *
>
> Chicken Francese with Lemon and Pecorino
>
> Recipe By :Food TV
> Serving Size : 4 Preparation Time :0:35
> Categories : Poultry
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb. boneless, skinless chicken breast
> 4 heaping tbsp finely grated Pecorino cheese -- Romano
> 8 tbsps. very finely chopped parsley
> 2 eggs -- beaten
> Flour for dredging
> 1/2 cup olive oil
> 1/2 cup dry white wine
> 2 cups chicken stock
> 12 thin, round slices of lemon -- seeds removed
> 4 tbsps butter
>
> Cut the chicken breasts into 12 pieces of roughly equal size. Place the
> pieces between sheets of waxed paper, and pound with a mallet until they
> are thin. Season with salt and pepper. Place cheese and 4 tablespoons
> parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking
> until it is smoothly incorporated. Place flour on a wide plate. Dip
> the pounded chicken in the egg mixture. Remove, letting excess egg drip
> off. Place each cutlet in the flour and coat lightly. Remove from
> flour and hold them in a single layer.
>
> Add the olive oil to to 2 saute pans large enough to hold 3 cutlets in
> a single layer. Place over medium high-heat. When the oil is hot add
> the cutlets. Saute, turning once, until the cutlets are golden on the
> outside, just cooked on the inside (about 2 minutes per side). Remove
> the cutlets and hold them in a single layer. Repeat with remaining
> cutlets. Spill the oil out of the saute pan. Return the pan to high
> heat. Add 1/4 cup of wine to each pan and reduce it to 2 tbsps in each
> pan. Divide the stock and the lemon slices between the pans. Boil for
> 5 minutes, then remove the lemon slices. Keep boiling the sauce until
> it is reduced to 1/2 cup. Turn heat to very low. Swirl 2 tbsps butter
> into each pan until the sauce is thickened. Add cutlets to each pan,
> turning them until they are coated in sauce. Divide cutlets among 4
> plates and pour remaining sauce on them.

This is one of my favorite dishes, Janet. Nice recipe!

--
Wayne Boatwright

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Date: Sunday, 09(IX)/21(XXI)/08(MMVIII)
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