Frankly Francaise

Frankly Francaise


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This is a dish that I used to order all the time, having them add the mushrooms because I am a freak when it comes to mushrooms. My kids asked for it so much that I decided to make it myself to keep the cost down. It is delicious and looks so expensive. My guests are totally impressed with this dish.

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lincroft, nj


  • 4 chicken breasts or 8 cutlets
  • All-purpose flour, for dredging
  • Kosher salt and freshly ground black pepper
  • 4 large eggs [I use egg beaters and the crust is heavenly]
  • 3 Tbs. water
  • 1/4 C. extra virgin olive oil
  • 1/2 lemon, with rind, cut in thin rounds
  • 8 oz. white cooking wine or any white wine you have on hand that you would drink
  • 1 can chicken or vegetable broth
  • 1 8 oz. pkg. sliced mushrooms (optional)
  • 1/2 lemon, juiced
  • 2 Tbs. unsalted butter
  • 1 medium shallot, chopped fine
  • 1/4 C. chopped flat-leaf parsley
  • Zest of 1/2 lemon

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Slice breasts into cutlets. Pound chicken layering between plastic wrap. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to distribute evenly. Beat the eggs if using real eggs and season with salt and pepper. Heat the oil and butter over medium-high flame in a large deep skillet. Dredge chicken in the seasoned flour, and then dip them in the egg wash and coat completely, letting the excess drip off.

When skillet is nice and hot, add the cutlets and saute for 2-3 minutes on each side until golden, turning once. Remove the chicken to a large platter and keep warm. As you are working the chicken in batches, if the oil and butter get burned – carefully pour out oil and wipe with paper towel – start with fresh oil and butter until cutlets are done. If the oil is clean after all the last batch, continue – otherwise- pour off and wipe again and start over with the oil and butter.Simmer mushrooms in the same skillet with oil and butter drippings until wilted. Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add shallots and 3 Tbs. flour and cook about 5 minutes. Add the wine, broth, lemon juice and zest and simmer for 10 minutes to reduce the sauce slightly. Reduce the heat to medium-low and return the chicken to the skillet, making sure they are all under the delicious sauce; place the lemon slices on top of the cutlets. Simmer gently for 6 minutes. Taste for seasoning and adjust, garnish with chopped parsley before serving.

Serve along side buttered noodles or even mashed potatoes.

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