I have a more complicated recipe for Chicken Francese I’ll share later, but this is it stripped down to its most basic element. It’s pretty good still, and I always love having it with a warm croissant.
Here’s what you need:
- chicken breasts
Make sure you are working with thin chicken breasts. Pound them out if they’re too thick.
Warm some butter in a non-stick frying pan. Beat an egg (or two, depending on how much chicken you’re making). Sprinkle some flour on a plate. Dip the chicken breast in the flour, covering both sides with a layer of flour. Next, dip the chicken in the egg until it’s coated with egg. Put immediately into the frying pan. Repeat with all chicken breasts. Squeeze lemon over chicking while cooking. Cook on medium heat four about 15-20 minutes, turning after 7-10 minutes.
Heat your croissants in the oven until slightly crispy on the outside. (I just buy croissants from the bakery section at the grocery store. When you warm them in the oven, they’re pretty good.)
Squeeze extra lemon on the chicken just before eating. (I always serve it with a slice of lemon on the side of the plate to squeeze on while eating.)
I served the chicken and croissants with green beans and boiled red potatoes.
- Green beans were flavored with butter and garlic.
- Potatoes were flavored with butter, salt, pepper, ginger, and garlic.