Best 10 Chicken Francaise May Use Flounder Or Veal Recipes

FLOUNDER FRANCAISE OR CHICKEN FRANCAISE

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

CHICKEN FRANCESE

Steps:

• Heat a large saute pan over medium-high heat until warmed. Add the oil. During heating, dip the chicken breasts into the eggs, and then dust each breast with seasoned flour on both sides. Once floured, add to the oiled pan, reduce the heat to medium and cook until light brown in color, 3 to 4 minutes. Flip and repeat cooking for a final 3 to 4 minutes. Once cooked, remove the breasts from the pan and allow to finish with carry-over cooking.
• Return the same pan to the heat and add the stock. Allow to simmer and reduce by three-quarters of the volume. After reducing, whisk in the butter to create a sauce, removing from the heat during the process. Finally, finish with lemon juice and parsley and serve over the chicken.

CHICKEN FRANCAISE

Steps:

• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

CHICKEN FRANCAISE (MAY USE FLOUNDER OR VEAL)

Steps:

• 1. Season chicken with salt and pepper and coat with flour. Beat cheese and egg until smooth
• 2. Add oil to large skillet and heat over high heat. Dip cutlets into the egg and cheese batter and fry until golden. Remove to a platter and put in 200 degree oven.
• 3. Pour off oil. Add butter to skillet and melt over medium heat. Add garlic and saute' until golden. Add wine and heat for several minutes. Add flour and mix well. Add chicken broth. Mix well, cook until thickened. Add lemon juice. Pour over chicken (flounder or veal) and serve

DELICIOUS EASY CHICKEN FRANCESE

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.

FAMOUS CHICKEN FRANCAISE

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

VEAL FRANCAISE

Steps:

• Prep the ingredients including juicing the one lemon and slicing the other.
• Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
• Season the cutlets with salt and pepper.
• If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
• Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
• Cook for 2 minutes on one side, flip and another 2 minutes on the other.
• Transfer the 4 cutlets to a plate, cover with foil and keep warm.
• Repeat the same process with the other 4 cutlets.
• After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
• After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
• Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
• Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
• Serve.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

VEAL, CHICKEN, OR FISH FRANCESE WITH LEMON AND WINE

Steps:

• Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
• Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
• Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

CHICKEN FRANCAISE

Steps:

• Mix a decent amount of salt and pepper with the flour to make a dredging mixture. You don't need any more than a cup of flour; you're just giving them a light dusting.
• Using a meat pounder, pound the chicken breasts flat so that they are about the size of your hand.
• Dredge the chicken breasts through the flour. When you pull them out, give them a few good slaps so that the extra flour falls off. You want a very light coating, this isn't supposed to be like batter.
• Crack the two eggs into a flat bowl, pierce the yolks with a fork, and scramble them slightly. Combine with about a quarter cup of water to make a light egg wash. It should be pale yellow in color.
• Run the chicken through the egg wash. Keep in mind this is a wash, not a bath. You don't want it soaking in egg, just enough to keep it wet and absorb the flour coating.
• Heat the quarter cup of olive oil in a large fry pan on medium-high heat, and when it is smoking hot, place the chicken into the pan. Cook for 1-2 minutes on each side. You will know when it is ready to flip when the chicken has a nice, slightly browned color and a crisp texture. Remove the chicken from the pan.
• Cut your lemon in half. Using one half, make several paper thin slices of lemon. Save the other half.
• Turn the stove up to high heat, and drop the lemon slices into the frying pan. Wait for them to caramellize and take on a slightly gummy texture.
• Pour in the 1/2 cup of white wine. I recommend Yellowtail Pinto Grigio because it's not too expensive, you can drink it with the meal, and the sweetness of it counteracts the sour of the lemon. Let the sauce reduce for 30 seconds to one minute.
• Sprinkle in salt to taste, and then add in the cup of chicken broth. Allow it to reduce again.
• Take your butter, and dredge it in the flour. Break it up into chunks and drop it into the sauce, swirling it around and allowing the sauce to thicken.
• Once the sauce has thickened sufficiently, put the chicken breasts back into the pan. Coat them thoroughly with the sauce, and let them cook for about another minute or two to warm them back up.
• Transfer to a serving platter, putting a few slices of lemon on top of each chicken breast, and then drizzle the sauce over the whole concoction.
• Garnish with flat-leaf parsley, or whatever greenery you think would go good with the meal.