Tank Cooks Chicken Francese

Thanks to Rudy and Lorraine Vecchio for the recipe 

Send recipe ideas to NJTank99@gmail.com

 Ingredients Chicken Breast

• 1 tsp cooking salt / kosher salt 
• 1 tsp black pepper 
• 2 large eggs 
• Bread Crumbs 
• Lemon Juice 
• Lemon Slices 
• Proscuitto 
• 1 tbsp milk (any fat %) 
• 3 tbsp extra virgin olive oil 
• 3 tbsp unsalted butter 
• 2 tbsp flour, plain/all-purpose 
• 2 cups chicken stock/broth, low sodium 
• 1/3 cup Chardonnay or other dry white wine 
• 1 tbsp finely chopped parsley

Directions

1. Bread Chicken Cutlets with egg wash and bread crumbs 
2. Fry each cutlet to perfection in olive oil. When they are done, take them out and let them dry on a paper towel plate 
3. Preheat the oven to 375 degrees F 
4. Add 2 cups of chicken broth, 1/2 cup of white wine, and 1/2 cup of butter in another pan. 
5. Add two medium lemons juiced, and keep stirring till the butter melts. 
6. Add salt & pepper to your liking, and add 1 teaspoon of flour to the mix to thicken everything up 
7. Place slices of prosciutto on each cutlet in a casserole dish. 
8. Pour sauce over the chicken with sliced lemon wedges and season with Parsley. 
9. Bake in the preheated oven for 15 minutes 
10. Remove and allow 5-10 minutes for food to settle.