This is such a classic dish that I have made many, many times for small dinner parties, family meals, as well as for large gatherings of up to 30 people.  My feeling is that once you start dipping and frying, you might as well keep going for as long as you have the stamina.  You start to get on a roll, and the process almost becomes meditative.   Dip; flour; egg; flour; egg; fry.  Dip; flour; egg; flour; egg; fry.   And so on and so on.  

This recipe comes from my childhood friend, who shared it with me about forty years ago.  It was our “go to dish” used to impressed our elders….in-laws, aunts and uncles, etc.  It never failed to do just that.  It looks relatively elegant on a platter and tastes divine.  I remember making platters of this for my daughter’s christening party 36 years ago.  “Too much of a good thing” retired this recipe for many years, but I do pull it out from time to time.  There always seems to be a “perfect” occasion that comes along that requires Chicken Francaise.

RECIPE:   for 8 cutlets

8 chicken cutlets …..I buy the thin sliced and still pound them with a meat mallet for tenderness

4 eggs, beaten with a little water and 2 TBSP grated Parmesan cheese

2 cups flour

2 tsp. salt

1 stick butter (1/4 pound)

Juice of 3 lemons or approximately 3/4 cups

1 cup wine

2 TBSP capers

2 lemons, thinly sliced for garnish

Vegetable oil for frying

1.  Beat eggs, water and cheese in one bowl.

2.  Combine flour and salt in another bowl.

3.  Heat oil in a fry pan until nice and hot for frying.

4.  Dip each cutlet in the flour, then egg, then flour again and then egg, and then place in the hot oil.  Do not let the cutlets touch, so you will do this in batches.  Fry until golden brown on both sides.

5.  When you remove the cutlets from the pan, place on a platter lined with paper towels to absorb the oil.  You can layer this, but always have paper towels under each layer of cutlets.

6.  Once all the cutlets are done, place in a roasting pan or glass pyrex pan.   Cover with aluminum foil  and cook in a 350 degree oven for 35 minutes.

7.  While the cutlets are in the oven, melt the butter in a small saucepan.  Add the lemon juice, wine and capers.  Keep warm.  Thinly slice the other lemons for garnish.

8.  When cutlets are cooked through, place on a plater.  Pour the butter sauce over the cutlets. then garnish with the lemon slices.