Veal Chicken Or Fish Francese With Lemon And Wine Recipes

FISH, CHICKEN OR VEAL FRANCESE SAUCE RECIPE

Steps:

• Pat Fish dry if frozen with paper towels
• Beat the eggs with the cheese in a large bowl to blend.
• Mix the flour with the salt and pepper in a shallow pie plate. Place the fish in the flour, cornstarch and turn to coat on all sides.
• Dip into the egg mixture and lift to let the excess drip off. Return to the flour and turn again to coat on all sides.
• Note: (When dipping the chicken, I dip in egg again and back into the flour, so it's double dipped)
• Heat 2 tablespoons oil in a large skillet on medium heat.
• Cook until gold brown 5 minutes per side.
• Transfer to a large platter. Cover with foil.
• Heat about 2 inches of oil in a deep saucepan over medium heat.
• Working in batches, add the herbs, until crisp about 10 seconds on each side.
• Sprinkle with salt.
• Add the butter, wine, lemon juice, parsley to skillet and heat till bubbling.
• Season with salt, pepper.
• Add capers if using.
• Spoon a small amount of sauce over each piece of a fish top with fried herbs.
• A great side dish is a pasta with extra sauce.

VEAL FRANCAISE

Steps:

• Prep the ingredients including juicing the one lemon and slicing the other.
• Flatten the veal cutlets to a uniform ¼ inch thickness by placing them between two sheets of wax paper and hitting them with a meat hammer, rolling pin or sauce pan.
• Season the cutlets with salt and pepper.
• If frying 4 cutlets at a time (see note below) dredge 4 of them in the flour, knocking off any exess flour and then into the beaten egg.
• Heat your fry pan up over medium-high heat. Add 1 tablespoon of olive oil to the pan and when hot, add the 4 coated veal cutlets.
• Cook for 2 minutes on one side, flip and another 2 minutes on the other.
• Transfer the 4 cutlets to a plate, cover with foil and keep warm.
• Repeat the same process with the other 4 cutlets.
• After removing the last 4 cutlets from the pan, reduce heat to medium and add the chicken stock, lemon juice and wine, stir to combine.
• After 3 minutes, whisk in the butter 1 tablespoon at a time and then the heavy cream if using.
• Return the reserved veal cutlets to the pan and cook for a couple of minutes to reheat and combine with the sauce.
• Add some sauce to each plate, top with 2 cutlets, a little more sauce and sprinkle with mince parsley.
• Serve.

CHICKEN FRANCESE

Steps:

• Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them. Pound the chicken breasts with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with 3 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.
• Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.
• Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the butter in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.