Recipe by GCBENEZRA
"This is an easy version of a family favorite in my house. I make it often after work. Great served over white rice with a nice vegetable, like haricot vert or salad."
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salt and ground black pepper to taste
thin-sliced chicken breast cutlets
lemon, cut into wedges
This was absolutely fabulous! My daughter said, "Mom you are an amazing cook, please make this next week" Everyone cleaned their plates! I actually only used one large chicken breast and made 4 cutlets, it was perfect for us. Will make again and again!
This was absolutely DELICIOUS! From start to finish this took less than an hour- perfect for after work. The key is fresh lemons and fresh parsley.
CHANGES: We did melt the butter in the same skillet, but poured out the excess oil first.
Also threw the parsley in within the last 5 minutes of the chicken simmering.
Served with angel hair pasta and made more than enough sauce to coat the pasta. This recipe is a KEEPER.
My children really thought this came from a restaurant. I followed the recipe to the letter and this chicken came out perfectly!
Great easy recipe. I would suggest a couple of things: 1) I added paprika to the flour mixture. Overall, make sure that you season the flour liberally, this will make a big difference in the taste of your cutlets. 2) Definitely do as others have suggested and dip the cutlets a 2nd time in the flour mixture - this makes for such a great crisp coating, I was amazed. 3) Make sure that you wipe the cutlets dry before coating them. I had no problem with the coating sticking to the cutlet (I am vegetarian so I used tilapia fillets). I used a non stick frying pan and only turned them one time. After the cutlets were golden brown I put them into a baking dish in the oven, preheated, at 350 degrees for about 17-20 minutes. In the meantime I made the sauce and other side dishes. When the sauce was done I took the cutlets out of the baking dish and served the sauce along side. This way of serving gives you the crisp cutlets and you can customize the amount of sauce to your personal taste. Try this with tilapia or other white fish fillets as I did, it is great. Thank you for sharing this recipe.
Just made this for dinner. Picky 6 year old asked if I could make this for dinner every night! It was very good and easy, so of course I said YES! I used almost 2 lbs of chicken and found that 2 cups of flour is more than enough. Served it over mashed potatoes or spaghetti - same picky 6yo does not like spaghetti - gotta try to please everyone : )
Great taste, and easy to make. Made a few minor changes based on some of the reviews. I poured out about 1/3 - 1/2 of the oil before making the 'sauce/gravy', and added an extra 1/2 tablespoon of flour to it. Had a nice consistency. Two cups flour was more than enough, next time I'll cut that back to one cup. I may also cut the lemon juice back just a bit. Will be making this again!
Easy to make and flavor is good. Too much fat in the recipe though. I cut it back quite a bit for my 1.25 pounds of chicken.
this recipe is great! It's easy and simple to make and has a lovely lemony flavor that's not overwhelming. you may miss the complex flavors of a more detailed recipe, but you won't miss all the work!
* Percent Daily Values are based on a 2,000 calorie diet.
Easy After Work Chicken Francaise
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 498
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