I like Chicken Francese but I don't like that awful thick breaded chicken that some restaurants call Chicken Francese (think catering hall). It is more breading than chicken and sometimes the chicken is so thick. So I prefer to call this lemon chicken because I don't want this delicious chicken to be associated with that awful stuff.
First pound your chicken cutlets thin. Place the chicken between plastic wrap. Sprinkle the chicken with a little water so that the chicken doesn't tear.
There are two other key things to making "lemon chicken." First the flour. DO NOT use regular all purpose flour - that is where that yucky thick coating comes in. You need to use Wondra. It is the best for thin coatings. Dip the chicken in beaten egg and then the Wondra (seasoned with salt and pepper).
The second most important thing is when you saute the chicken DO NOT crowd the pan. I only cooked 1 chicken cutlet at a time because they were so big. I know you're tempted to cook 2 at a time just for it to be quick but trust me you will get better taste if you don't crowd the pan. If the pan is crowded the pan temperature lowers and you will be steaming the chicken and absorbing more oil. Saute until lightly browned.
|Don't crowd the pan!|
|After (doesn't look much different huh?)|