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Not sure how you're creating the sauce, but this is quite satisfyingly lemony.
Joined: Feb 5, 2007
Posted to Thread #29413 at 2:28 pm on Feb 7, 2017
I think cooking/boiling the slices in wine really brings out the lemon flavor.
Not sure if you've ever tried this recipe, but it's really good.
Just add capers. :)
Chicken Francese w/ Lemon and Pecorino
1/2 pound chicken breasts, boned and skinned
2 tablespoons Romano cheese, finely grated
4 tablespoons parsley, finely chopped
1 egg, beaten well
Flour for dredging
1/4 cup olive oil
1/4 cup dry white wine
1 cup chicken stock
6 thin round slices of lemon, seeds removed
2 tablespoons butter
Cut the chicken breasts into 6 pieces of roughly equal size. Place the pieces between sheets of waxed paper, and pound with a mallet until they're thin. Season with salt and pepper. Place cheese and parsley in a wide, shallow bowl. Slowly add the beaten egg, whisking until it's smoothly incorporated. Place the flour on a wide plate. Dip the pounded chicken in the egg mixture. Remove, letting excess egg drip off. Place each cutlet in the flour, and coat lightly. Remove from flour and hold them in a single layer. Add the olive oil to a saute pan large enough to hold the 6 cutlets in a single layer. Place over medium-high heat. When the oil is hot, add the cutlets. Saute, turning once, until the cutlets are golden on the outside, just cooked on the inside (about 2 minutes per side). Remove the cutlets, and hold them in a single layer. Spill the oil out of the saute pan. Return the pan to high heat. Add the white wine, and reduce it to 2 tablespoons. Add the chicken stock and the lemon slices. Boil for 5 minutes, then remove the lemon slices. Keep boiling the sauce until it's reduced to 1/2 cup. Turn heat to very low. Swirl in the butter until the sauce is thickened. Add the reserved chicken, turning them until they are coated in sauce. Divide cutlets among 2 plates, pour remaining sauce over them, sprinkle with remaining 2 tablespoons of parsley, and serve immediately.
Rest in peace, Charlie..........
Other messages in this thread:
- 29413. ISO lemon advice. Everything I make seems so wimpy. Need that intense lemon - cheezz - 11:54am on 02/07/17 (11)
- You could try picking less yellow lemons (like less ripe). . . - mistral - 12:30pm on 02/07/17
- Or adding powdered lemon (TrueLemon) and the zest of fresh. [NT] [LINK] - MarilynFL - 12:50pm on 02/07/17
- Not sure how you're creating the sauce, but this is quite satisfyingly lemony. - MoNJ - 2:28pm on 02/07/17
- So just an hour ago I tried my hand at baked poppyseed lemon doughnuts - deb-in-MI - 2:50pm on 02/07/17
- What kind of lemons are you using? Try Meyers. - MariaDNoCA - 5:32pm on 02/07/17
- Meyers are not a true lemon but a cross between a standard lemon and mandarin orange - KarenNoCA - 7:06pm on 02/07/17
- I mentioned to try Myers because the zest seems oilier, and the flavor more intense - MariaDNoCA - 9:43pm on 02/07/17
- For example: I baked a yeasted breakfast loaf yesterday...4 Tbl lemon zest plus - cheezz - 2:43am on 02/08/17
- cheezz, just to cover all bases, is EVERYONE experiencing the same lack of tartness? - MarilynFL - 11:58am on 02/08/17
- Mistral - I can't return PMs but wanted to thank you for all the info! - cheezz - 1:49am on 02/16/17
- Cathy Z had solved this problem. - Richard in Cincy - 2:32am on 03/04/17