I have a bad habit of judging a recipe by its picture. On top of this, I take so much time coming up with recipes that I want to make, so I add to the list of things I want to try, which is now as long as the list of homework I have been procrastinating from doing. However, I more often than not still end up with my initial plan. Ergo, my 2022 resolution is to be less judgy and indecisive. To fulfill this goal, I opened a recipe book with no pictures to a random page and forced myself to make whatever my finger landed on.
I stared at the page thinking to myself “now what? Fran-cheese? fransese?”. Reading its name would not have led me to guess that this Italian dish named after the French mainly involves a white wine lemon sauce. As it turned out, the dish has a unique zesty savoriness with a hint of sourness that cheerfully tickles the taste buds. Light and fresh, this makes the perfect dish to begin the new year with.
Recipe
Yields 6-8 servings
Ingredients
Chicken breast
600 grams chicken breast
⅓ cup all-purpose flour
1 teaspoon salt
½ teaspoon pepper
2 eggs
2 tablespoons milk
Oil for shallow frying
White wine lemon sauce
4 tablespoons butter
4 cloves garlic, minced
1 lemon, sliced thinly
1 tablespoon all-purpose flour
½ cup white wine
1 cup chicken broth (1 chicken stock cube dissolved in 1 cup of water)
1 tablespoon lemon juice
½ teaspoon salt
½ teaspoon pepper
¼ teaspoon paprika
Sprinkle of parmesan
Parsley
Procedure
Chicken breast
Slice the chicken breast into thin pieces and sandwich each slice between plastic wraps to pound it into flatter cutlets.
Mix the all-purpose flour, salt, and pepper together for breading.
In another bowl, whisk the eggs and milk together.
Heat some oil (around ¼ cup) in a pan.
Dip the chicken cutlets into the dry breading then into the egg mixture.
Shallow fry the chicken breasts for around 4 minutes on each side.
Once done, place them on a cooling rack or a plate covered in tissue paper to let the excess oil drip.
White wine lemon sauce
Melt butter in a pan, and sauté the garlic in the pan.
Cook the lemon slices for 2-3 minutes.
Stir in the flour.
Pour the white wine into the sauce and let this simmer for 3 minutes to cook the alcohol.
Mix in the chicken broth. Let this simmer until the sauce has slightly thickened.
Add the lemon juice in, and season with salt, pepper, and paprika.
Glaze the sauce onto the fried chicken breasts, sprinkle on some cheese, garnish with parsley, and serve.
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