MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken Francese
Categories: Poultry, Breads, Cheese, Herbs, Citrus
Yield: 4 servings

1 lb Boned skinned chicken
- breasts
1 lg Egg; beaten
3/4 c Dry bread crumbs
3 tb Grated Parmesan cheese
1 ts Dried parsley flakes
1/2 ts Garlic powder
1/2 ts Salt
1/2 ts Pepper
1/4 c Olive oil

MMMMM------------------------LEMON SAUCE-----------------------------
1 c Water
1/3 c Lemon juice
2 Chicken bouillon cubes
Lemon slices

Pound chicken breasts with a meat mallet to 1/4"
thickness; slice into cutlets 1-1/2 in. wide. Place
beaten egg in a shallow bowl; in a separate shallow
bowl, combine the next 6 ingredients. Dip chicken in
egg, then in crumb mixture, patting to help coating
adhere.

In a large skillet, heat 2 tablespoons oil over medium
heat. Brown chicken in batches, adding oil as needed,
until golden brown, 2-3 minutes per side. Remove; drain
on paper towels.

For lemon sauce, add water, lemon juice and bouillon to
skillet, stirring to loosen browned bits from pan. Bring
to a boil over medium-high heat. Reduce heat; simmer,
uncovered, until liquid is reduced by half, 8-10
minutes. Return chicken to pan; toss to coat. Cook until
heated through, 4-6 minutes. Serve with lemon slices.

Joe Losardo, New York, New York

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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