Chicken Francese

🥘 Ingredients

• eggs 2
• whole milk 2 tbsp
• salt 1 tsp
• ground black pepper ½ tsp
• all-purpose flour ½ cup
• olive oil ⅓ cup
• vegetable oil or chicken fat ⅓ cup
• boneless skinless chicken cutlets 4
• unsalted butter 4 tbsp
• dry white wine ½ cup
• lemon ½
• chicken stock 2 cups
• salt
• black pepper
• fresh parsley

1. 1

   In a wide, shallow bowl , whisk eggs , whole milk , salt , and ground black pepper until blended. Place all-purpose flour in a separate bowl. Line a baking sheet with paper towels.
2. 2

   In a wide skillet , heat olive oil and vegetable oil or chicken fat over medium heat until shimmering.
3. 3

   Working in batches, lightly dredge boneless skinless chicken cutlets in flour and shake off any excess. Dip into egg batter, let excess drip back into the bowl, and place in the skillet. Fry, turning once, until golden brown on both sides, about 4 minutes per side. Adjust heat so the cutlets brown slowly and evenly with a steady bubbling. Transfer to the paper-towel-lined pan and repeat with remaining cutlets.
4. 4

   When all cutlets are browned, remove the pan from heat and pour off the oil. Wipe out the pan with paper towels. Return the pan to low heat.
5. 5

   Add unsalted butter , dry white wine , and the juice of lemon and bring to a boil. Boil until the liquid is syrupy, 3 minutes to 4 minutes . Pour in chicken stock , bring to a boil, and cook until thickened into a sauce, about 5 minutes . Taste and adjust with lemon, salt , and black pepper — it should be quite lemony and not too salty.
6. 6

   Reduce the heat, tuck the cutlets into the pan, and simmer very gently until the sauce is velvety and the chicken is heated through, about 4 minutes . Turn cutlets occasionally in the sauce. Optionally sprinkle with chopped fresh parsley and serve, spooning sauce over each serving.