Chicken Francese – a delicious recipe with chicken cutlets, Bisquick, Kosher salt, eggs, extra virgin olive oil, butter. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Layer the chicken cutlets on a work surface and place a piece of plastic wrap over them. Pound the chicken cutlets thin, and then cut them into medallion-size pieces. In a shallow dish, whisk the Bisquick, salt and pepper. Beat the eggs in another dish. Dredge the chicken medallions through the Bisquick, and then dip them in the egg.
2
Warm the olive oil and one tablespoon of the butter in a saute pan over medium heat. Fry the chicken medallions in batches, two minutes on each side. Keep warm on a platter under a loose piece of tinfoil.
3
Add the two additional tablespoons of butter, and the flour, to the drippings of the saute pan and mix well for a few moments. Add the wine, broth, and lemon juice, and simmer. Season with more salt and pepper. Return the chicken to the pan and cook in the sauce for two to three minutes. Serve with lemon slices, and garnish with parsley.
578
kcal
Calories
32
g
Fat
6
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 1 pound chicken cutlets, 1/2 cup Bisquick, Kosher salt and freshly ground black pepper, 3 large eggs, and more.
Yes, Chicken Francese falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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