1 1/2 tsp. Slice half of the lemon into thin (⅛-inch) rounds; reserve the other half. Cut the chicken breasts in half horizontally to make 4 thin cutlets. Place each cutlet under plastic wrap and ...

White meat chicken, artichoke hearts and lemon slices are fried and lacquered in a buttery, winy pan sauce. By Melissa Clark Credit...David Malosh for The New York Times. Food Stylist: Simon Andrews.

This Chicken Francese recipe is one that you have to try. Chicken cutlets in a light, Parm-infused batter, simmered in a lemon cream sauce is a perfect weekend feast, especially when paired with a ...

Recently I had Chicken Francese at a local restaurant. It’s an Italian American dish of crispy chicken cutlets usually pan fried and topped with a lemon butter sauce. I thought I would like to make it ...

This incredibly easy-to-make Chicken Francese recipe is bursting with delicious lemon flavor and is the perfect weeknight meal. Your family and friends will beg for seconds of this. Chicken Francese ...

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Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. In a shallow bowl, combine flour, Parmesan, ...

In a shallow dish, combine flour, parsley, and salt; mix well. In another shallow dish, beat eggs. In a large skillet, melt 1 tablespoon butter over medium heat. Dip chicken in flour mixture then in ...