CCNYCRecipeBook

Ingredients: • 1 package thin sliced chicken cutlets/ scaloppini • 1 cup of all-purpose flour, season with salt, pepper, and granulated garlic • 2 lemons, juiced • 1 teaspoon lemon zest (optional) • 3 whole eggs, beaten with 3 tablespoons whole milk • 2 mashed cloves of garlic • 2 cups chicken broth • 1/3 cup dry white wine • 3 tablespoons soft butter • 2 tablespoons capers (optional) • 6 lemon slices for garnish Directions: • Flatten chicken between two layers of plastic film with meat mallet or back of a small fry pan. • Lightly coat all pieces with the flour mixture. Dip each piece into the egg batter evenly and hold. • Heat a frypan with 1+ cups of canola oil to just smoking at 350 degrees or so. Test the temperature with a small amount of batter for a sizzle. • Place each scaloppini gently into the oil, but do not over crowd the pan. • Sauté both sides until golden brown and drain on a plate. Then pour off all the oil from the pan except for about 2 tablespoons. • Heat pan again and brown the garlic cloves. Sprinkle in 2 tablespoons of plain flour and mix well. Cook for 2 minutes. This helps thicken the sauce later on. • Pour in the chicken broth, wine, lemon juice, capers, and bring to a simmer. Reduce by half or until sauce begins to thicken. About 4 minutes. • Place scaloppini back into the pan and bring to a simmer. Simmer for 4 - 5 minutes, maybe longer depending on the thickness of the chicken. • As it is simmering, add the butter piece by piece and gently stir as you do. Season with salt and pepper to taste. • Serve over egg noodles or fettuccini pasta, tossing the pasta with some of the sauce, grated cheese such as Parmigiano or Pecorino, and lemon slices. Chopped parsley or chives is a nice addition. • Place scaloppini on a platter, sauce, and top with the lemon slices. You can serve the scaloppini on top of the pasta if you wish. Jaeseon suggests: Sauvignon Blanc, Oaky Chardonnay, or a light bodied Pinot Noir will go with golden Chicken Francese! i.e. Frogs Leap, Napa or Barda Bodega Chacra, Patagonia Chicken Francaise