Chicken Francese

Ingredients

• 1 pound boneless skinless chicken breasts
• 1 large egg, beaten
• 3/4 cup dry bread crumbs
• 3 tablespoons grated Parmesan cheese
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup olive oil
• LEMON SAUCE:
• 1 cup water
• 1/3 cup lemon juice
• 2 chicken bouillon cubes
• Lemon slices

Directions

• 1. Pound chicken breasts with a meat mallet to 1/4-in. thickness; slice into cutlets 1-1/2 in. wide. Place beaten eggs in a shallow bowl; in a separate shallow bowl, combine the next six ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere.
• 2. In a large skillet, heat 2 tablespoons oil over medium heat. Brown chicken in batches, adding oil as needed, until golden brown, 2-3 minutes per side. Remove; drain on paper towels.
• 3. For lemon sauce, add water, lemon juice and bouillon to skillet, stirring to loosen browned bits from pan. Bring to a boil over medium-high heat. Reduce heat; simmer, uncovered, until liquid is reduced by half, 8-10 minutes. Return chicken to pan; toss to coat. Cook until heated through, 4-6 minutes. Serve with lemon slices.

ORIGINAL RECIPE