Shrimp Francese
Shrimp Francese is an old Italian restaurant favorite with a vaguely French sounding name. I like to describe it as shrimp piccata.
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Ingredients
- 1 pound large raw shrimp (14 to 16), peeled and deveined, tails on
- 3 large eggs (beaten)
- ½ cup grated Parmesan cheese (preferably on a Microplane)
- ½ cup all-purpose flour (for dredging)
- ½ cup chicken broth
- ½ cup white wine
- 2 lemons (1 juiced and 1 sliced)
- 1 tablespoon extra-virgin olive oil (plus more as needed)
- 1 tablespoon unsalted butter (plus more as needed)
- ¼ cup fresh flat-leaf parsley leaves (packed )
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