Chicken Francese with Lemon-Caper Sauce
A lemony, buttery pan-fried cutlet is appealing. Chicken wrapped in burnt scrambled eggs is not.
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 them in the egg mixture ensured optimal adherence. We made sure that the quick-cooking cutlets spent as little time as possible in the pan so that the coating didn’t burn or scramble. The coating adhered tightly to the cutlets, soaking up the tangy, buttery sauce without sloughing off.
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