Chicken Francese with ­Lemon-Caper Sauce

Chicken Francese with Lemon-Caper Sauce

SERVES Serves 4

TIME 1 hour

WHY THIS RECIPE WORKS

We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping them in the egg mixture ensured optimal adherence. We made sure that the quick-cooking cutlets spent as little time as possible in the pan so that the coating didn’t burn or scramble. The coating adhered tightly to the cutlets, soaking up the tangy, buttery sauce without sloughing off. We discovered that the key to success when making this egg-coated, pan-fried Italian American favorite was to cut and pound our own chicken cutlets so that they were perfectly even and thin. Dredging the cutlets in cornstarch before dipping them in the egg mixture ensured optimal adherence. We made sure that the quick-cooking cutlets spent as little time as possible in the pan so that the coating didn’t burn or scramble. The coating adhered tightly to the cutlets, soaking up the tangy, buttery sauce without sloughing off.

INGREDIENTS

4 (6- to 8-ounce) boneless, skinless chicken breasts, trimmed

½ cup plus 1 teaspoon cornstarch

2 large eggs

2 tablespoons milk

1 cup chicken broth

½ cup dry white wine

Salt and pepper

6 tablespoons unsalted butter, cut into 6 pieces

2 tablespoons capers, rinsed

1 garlic clove, minced

2 tablespoons lemon juice

1 tablespoon chopped fresh parsley

note: BEFORE YOU BEGIN

Freezing the chicken breasts for just 15 minutes makes them easier to slice into cutlets. To help keep the fragile egg coating in place, use a fork instead of tongs to flip the cutlets. Reese Non Pareil Capers are our favorite capers.

Directions at cookscountry.com

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