Chicken Francese with ­Lemon-Caper Sauce

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Appears in Cook's Country June/July 2017

A lemony, buttery pan-fried cutlet is appealing. Chicken wrapped in burnt scrambled eggs is not.

SERVES 4

TIME 1 hour

Chicken Francese with ­Lemon-Caper Sauce

WHY THIS RECIPE WORKS

We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping...

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