#realcooking

𝗙𝗿𝗼𝗺 𝘁𝗵𝗲 𝗕𝗼𝗮𝗿𝗱 𝘁𝗼 𝗬𝗼𝘂𝗿 𝗣𝗹𝗮𝘁𝗲 – 𝗧𝗵𝗶𝘀 𝗜𝘀 𝗛𝗼𝘄 𝗪𝗲 𝗗𝗼 𝗜𝘁 🔪🥗

Fresh avo getting smashed, pans sizzling, hands moving fast — it’s just another day behind the counter at Fresh Food Cafe. We’re all about good food made simple. No shortcuts, no nasties — just fresh, local ingredients prepped with care and served up with heart. Whether you’re after brekkie, a quick bite or a proper lunch, we’ve got something tasty on the go. This is where good food starts — come see (and taste) it for yourself. 💚

P a n - F r i e d  C h i c k e n  F r a n c e s e

Notes: According to the stories I have been told, this dish comes from early Italian-American immigrants who would prepare veal or chicken cutlets in olive oil, a parsley egg wash, and light flour breading. “Pollo Francese,” or French Chicken, as it is called, is a cheeky nod to the French proclivity toward cooking everything with egg. The typical modern take is finished with a white wine-garlic pan sauce and so, that’s what I have done for you here. This is a favorite at my house and is absolutely delicious!

Ingredients:

skinless, boneless, chicken breasts x 4 [about 1.5 lbs.]

all-purpose flour, for dredging

Kosher salt—freshly cracked black pepper

large eggs x 4

water x 3 tbsp

extra-virgin olive oil x ¼ cup

peeled, whole garlic cloves x 3 - 4 [crushed]

½ cup dry white wine (I use Pinot Grigio)

chicken broth x 1 cup

½  lemon, with rind [cut into ¼ inch rounds]

½ lemon, juiced

unsalted butter x 2 tbsp

flat-leaf, Italian parsley x ¼ cup [rough chop]

Preparation:

•       On a cutting board, butterfly and slice breasts into halves and wrap with cling film. Use a mallet or small frying pan to pound chicken until they are about ¼ inch thick. *if using a pan, pound with a semi-circular motion while thinking about that significant other that ticked you off.

•       Add flour in a bowl and season with a fair amount of salt and pepper. Seriously, a fair amount meaning probably a lot. Don’t be scared. It takes a lot to season a flour dredge. Don’t pour the whole damn container in there—just a fair amount. Moving on…Oh, mix the flour with a fork to distribute evenly.

•       In another bowl, whisk the eggs with three [3] tablespoons of water to make an egg wash.

•       Place a plate or another pan on a burner at the lowest heat setting to keep warm. We’ll use this later. Don’t touch it. It’s called a “hot plate” for a reason.

Cooking:

•       Heat your oil over medium-high flame in a large skillet. If the pan begins to smoke, it’s too hot and you have let it sit entirely too long. You can try again, or order a pizza if your confidence is shaken. Put the phone down. I was joking…

•       Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely. Let the excess egg drip off.  

•       Add the cutlets to the pan, sprinkle with a little parsley, and fry for about two [2] minutes on each side, or until golden, turning once. Remove the chicken cutlets and allow them to rest, in a single layer, on the hot plate.

•       Drop the lemon slices into the pan and let them cook until you can smell them. Next, add the wine. [*On a gas stove, this could flame up a bit. Don’t call the fire department, just chill and let the alcohol cook off] Add the chicken broth and lemon juice. Crush the peeled garlic with your knife and throw those in there as well. Allow this all to simmer and reduce the sauce a bit.

•       If you’re not using compound butter, fear not. Simply roll your boring butter in some chopped parsley, then in some flour and add it to the pan. This is to thicken the sauce. With a plastic paddle or wooden spoon (avoid metal on metal) stir the sauce to emulsify and dissolve the flour.

•       Reduce heat to medium-low and return the chicken to the pan. Yes, you may put the lemon slices on top of the cutlets if it makes you feel cheffy. Simmer gently for a couple of minutes to ensure the chicken is heated through.