CHICKEN FRANCAISE

JON MICHELENA

 

CHICKEN FRANCAISE

 

This chicken cutlets are thinly sliced, pounded, seasoned, dredged in flour, eggs, and fried to obtain a nice golden color. Drizzled on top with lemon butter sauce.

 

SERVINGS: 18

 

INGREDIENTS

5 lb. / 2 ¼ kg. Chicken breasts

2 tsp. salt

1/2 tsp. pepper powder

4 garlic cloves, chopped

2 tbsp. chopped parsley

1/2 c. flour for all uses

6 beaten eggs

Vegetable oil for frying

 

LEMON BUTTER SAUCE

 

PORTIONS: 2

 

INGREDIENTS

4 tbsp. butter

1 tbsp. lemon juice

1 tsp. chopped parsley

 

SAUCE

Heat a pan and slowly melt the butter with the lemon juice, without separating. Add the parsley and put on the chicken at the time of serving.

 

 

LEMON BUTTER SAUCE

 

PORTIONS: 18

 

INGREDIENTS

5 tbsp. butter

2 tsp. flour

1 c. chicken broth

1 tbsp. lemon juice

Salt and pepper to your liking

1 tsp. chopped parsley

 

MAKE THE SAUCE

In a pan or small pot, melt the butter. Add the flour and cook slowly for 2 minutes slowly.

Add the chicken broth, lemon juice, lemon zest, salt and pepper. Cook the sauce for about 3 minutes.

Add parsley and mix in the sauce.

 

PREPARATION

Cut the chicken breasts into thin cutlets.

Place the chicken cutlets one by one between plastic film and with a kitchen hammer hit on both sides without tearing the meat.

Season the chicken cutlets with salt, garlic, garlic and parsley.

Heat a pan with the frying oil.

Put the flour and eggs on plates to batter the chicken cutlets.

Dredge the cutlets in the flour, eggs and fry on both sides until golden brown.

 

MASHED POTATOES WITH SWEET POTATO AND BUTTERNUT SQUASH

3 lb. / 1kg. 360 gr. Peeled russet potatoes

1 lb. / 454 gr. Peeled sweet potato cut into chunks

3/4 c. diced butternut squash

1/3 c. milk

4 tbsp. butter

Salt and pepper to your liking

 

METHOD

Place the potatoes, sweet potato and squash in a pot covering with water and a teaspoon of salt. Boil, lower the heat and cook slowly until soft. Drain, add milk, butter and mash them well. Season it with salt and pepper at your own taste.

Serve with the chicken cutlets.