Chicken Francaise May Use Flounder Or Veal Recipes

Steps:

• In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
• Place the flour and all the seasonings in a plastic bag and shake to blend.
• Place the beaten eggs in a shallow dish.
• When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.
• Save 1 tablespoon of the flour mixture for the sauce.
• Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
• Remove from skillet, keep warm.
• Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
• To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.

Steps:

• In a shallow dish or bowl, mix together the egg and juice of 1/2 lemon. In another shallow dish or bowl mix together the flour, garlic powder and paprika. Dip chicken breasts in egg mixture, then flour mixture.
• Heat butter or margarine in a large skillet over medium heat. Add chicken breasts and cook until golden on each side.
• In a medium bowl, mix together broth and juice of 1 lemon, and pour mixture over chicken in skillet. Reduce heat to medium low and let simmer for about 8 minutes. Place on serving platter, and garnish with fresh lemon slices and parsley sprigs.

Steps:

• Place chicken breasts between 2 sheets of plastic wrap and gently pound chicken with flat side of a meat pounder or with a rolling pin until 1/4 inch thick.
• Heat oil in a 12-inch heavy skillet over moderate heat until hot but not smoking.
• While oil is heating, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a shallow bowl. Dredge 2 pieces of chicken, 1 piece at a time, in flour mixture, shaking off excess. Lightly beat eggs in another shallow bowl. When oil is hot, dip floured chicken into beaten eggs to coat, letting excess drip off, then fry, turning over once, until golden brown and just cooked through, about 4 minutes total. Transfer to a plate lined with paper towels and keep warm, loosely covered with foil. Fry remaining chicken in same manner.
• Pour off and discard oil, then wipe skillet clean and heat butter over low heat until foam subsides. Add wine, broth, and lemon juice and boil, uncovered, stirring occasionally, until sauce is reduced to about 1/2 cup, about 6 minutes. Stir in parsley and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Spoon sauce over chicken and top with lemon slices.

Steps:

• Place a platter in a low oven to warm. Heat a very large nonstick skillet over medium heat. Add 1 tablespoon of the EVOO and 2 tablespoons of the butter to the skillet.
• Season the meat or fish with salt and pepper. Coat half the meat at a time in flour, then in the eggs, adding each piece directly to the hot fat in the pan. Sauté the cutlets or fillets for 2 to 3 minutes on each side, until golden and puffy. Transfer the cooked meat or fish to the warm platter and repeat with the remaining cutlets or fillets, using the remaining tablespoon of EVOO and 2 more tablespoons of the butter.
• Once all of the meat or fish has been cooked, add the nutmeg, the juice of half of the lemon, and the white wine to the pan. Scrape up the pan drippings with a whisk. Slice the remaining half lemon into thin disks and add to the sauce. Stir the capers and parsley and the remaining tablespoon of butter into the sauce. Turn off the heat. Shake the pan to combine the sauce. Arrange the lemon slices over the platter, then spoon the sauce evenly over the cutlets or fillets. Serve immediately with crusty bread and greens or spinach.

Steps:

• Coat chicken with flour, then egg beat, then saute in a large skillet until almost cooked through. Drain on paper toweling.
• Preheat oven to 300 degrees F (150 degrees C).
• In a medium saucepan combine the wine, broth, parsley, salt and pepper to taste, butter or margarine and lemon juice over medium low heat. Stir together while heating slowly. When butter or margarine has melted, slowly stir in cornstarch until sauce thickens slightly. Place chicken in a 9x13 inch baking dish and pour sauce over all.
• Bake at 300 degrees F (150 degrees C) for about 10 to 15 minutes, or until chicken is cooked through and juices run clear.