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San Fran Pollo alla Francese

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Margi Cintrano View Drop Down
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    Posted: 07 October 2012 at 11:22
Photo courtesy: Gina´s Recipes and Fotosearch Uncopyrighted Public Domain.
 
 
Chicken Francese is simply chicken cutlets or chicken scaloppine dredged in flour and dusted, dipped lightly in egg and then prepared with chicken broth, lemon,  parsley and a bit of white wine which is optional.
 
While living and working in San Francisco, we had this numerous times with both chicken scaloppini or veal cutlets.
 
Here is my easy recipe ...
 
san fran chicken francese ...
 
 
1/2 Pound chicken or veal scaloppine
flour for dredging
4 thin slices of lemon
1/2 cup chicken broth of choice
2 lemon wedges - remove seeds
1 snifter of Italian dry white wine ( optional and thus, no subbing requiring )
1/2 scant tsp. smoked paprika for adorning
3 tblsps. fresh chopped parsley for adorning
 
1) put the scaloppine between 2 sheets of wax paper and pound to 1/2 inch or 1/4 inch thickness
2) sprinkle the meat with salt and freshly ground black pepper
3) dredge very lightly in the plate of flour on both sides
4) add Olive Oil to the depth of 1/8 inch in a heavy skillet
5) dredge the scaloppine in the beaten egg lightly and sauté the cutlets until golden brown on both sides; 1 minute on one side, and two mins. on the 2nd side
6) quickly and very cautiously drain the fat from the skillet and hold meat back with a fork
or wooden spoon
7) return skillet to the heat and add the wine, broth and butter ( 2 tblsps. ) and sauté over medium to high heat to reduce the broth & butter to a thickened sauce
8) squeeze the lemon wedges into the sauce, stir with wooden spoon and transfer to plates and garnish with parsley sprinkled & the paprika powder which is optional, on the cutlets and serve with additional lemon wedges without seeds.
 
SERVE WITH: angel hair or linguini or potatoes and a chilled Prosecco white wine or Cava sparkling wine.
 
ENJOY,
Margi.
 
 
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Melissa Mead View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Melissa Mead Quote  Post ReplyReply Direct Link To This Post Posted: 07 October 2012 at 14:30
Looks delicious!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 08 October 2012 at 03:00
Melissa,
 
This is an traditional classic dish from the old country with some Americanisms ...
 
Thanks for the compliment. In actuality, it is very similar to Lombardian ( Milanese ) Chicken or Veal Milanese except in Lombardia, butter is the lard, due to its close proximity to Valle A´Aosta, Savoie and Switzerland.
 
 Marsala wine is employed in the Milanese version. However, both are also prepared with lemon juice ...
 
I have also posted a Swiss Gruyère Cheese Parmigiana version on the Veal Scaloppine in Swiss Section, with the melted Gruyère cheese as a melted topping and this recipe is a take off of the Reggiano Parmesano Parmigiana version of Sicilia. Uncountable Italians immigrated to Switzerland over the years to better their professional status.
 
Kind regards.
Marge.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2012 at 09:25
nice and simple-looking, yet i am sure it is packed with flavour!
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Margi Cintrano View Drop Down
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 09 October 2012 at 10:10
Tas,
 
You are on target. This is a simple, not too time consuming elegant dish. Can be great for two, or for a family.
 
Thanks for your feedback,
Margi.
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