Chicken Francese
Chicken Francese Robin has fond memories of ordering Chicken Francese in local Italian restaurants as a teenager.
Ingredients
- 1 pound 3 boneless skinless breasts chicken
- 1 cup all-purpose flour
- salt & pepper
- 4 large eggs
- ¼ cup Parmigiano-Reggiano cheese (freshly grated in food processor)
- extra-virgin olive, for pan-frying oil
- 2 tablespoons unsalted butter
- 1 tablespoon freshly squeezed lemon juice
- 2 tablespoons fresh, Italian-leaf parsley (cleaned and chopped)
- ½ lemon (sliced)
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