Chicken Francese is an Italian recipe that was originally made with veal and while delicious, I don’t cook with veal by choice and substitute chicken in any veal recipe. I recently read that because of the cost and availability or lack there of, immigrants substituted chicken for veal when they came to the U.S., specifically to Rochester New York. So, I call my version Rochester Chicken ala Italy.
ROCHESTER CHICKEN ala ITALY
1/2 cup all purpose flour
FRESH ground sea salt and black pepper, to taste
2 LARGE eggs
1/2 cup Panko crumbs
1/4 cup FRESH chopped parsley
1/2 teaspoon sweet paprika
4 boneless, skinless chicken breasts
3 tablespoons UNSALTED butter
2/3 cup chicken broth
Juice of 1 LARGE lemon
1 lemon. sliced into wheels
Prepared egg noodles
- Set up a dredging station with the flour, salt and pepper in dish one. In dish two beat the eggs with 1 tablespoon of water and in the third dish combine the Panko crumbs with the paprika and parsley.
- Pound chicken breasts to 1/3 inch thickness between 2 sheets of plastic wrap.
- Dip each chicken piece into the flour and press to coat well, followed by the egg dip and then the Panko crumbs. RESERVE 2 tablespoons of the flour mixture.
- Set aside on a platter. When you have them all coated, chill the platter 30-60 minutes.
- In a large skillet (preferably cast iron) heat 2 tablespoons of the butter over medium high heat until sizzling.
- Saute each breast about 4 minutes per side until golden.
- Transfer to a warm platter.
- Add the remaining butter to the pan.
- Add 2 tablespoons of the reserved flour mixture and whisk until combined and golden.
- Add the broth and lemon juice, stirring constantly until reduced and thickened into sauce.
- Adjust seasoning to desired flavor.
- Return chicken to pan and turn to coat.
- Serve over prepared egg noodles.
- Top with sauce and garnish with lemon wheels and parsley.