Chicken Francese
10 min
2 SERVINGS
INGREDIENTS
- 2-4 pcs Sadia 1-by-1 Chicken Fillet, thawed (depending on size)
- 1/4 cup all-purpose flour
- 1/2 tsp salt or to taste
- 1/2 tsp black pepper or to taste
- 2 eggs
- 2 tbsp vegetable oil
- 1/2 a lemon sliced into thin rounds, seeds removed
- 1/2 cup low sodium chicken broth
- 1/2 tbsp freshly squeezed lemon juice
- 1/2 tbsp all-purpose flour
- 1 tbsp unsalted butter
- 1 tbsp chopped parsley, for garnish
METHOD
- In a shallow plate, whisk flour, salt and pepper to combine. In another shallow plate, whisk the eggs
- Place each piece of chicken between 2 pieces of parchment paper and lightly pound with the flat side of a meat mallet until about 1/4-inch in thickness. Repeat for all pieces
- Dredge cutlets in the flour mixture, fully coating both sides and shaking off any excess. Then coat them in the egg mixture
- Heat oil in a large skillet over medium-high heat. Add chicken into the skillet and cook until lightly browned, about 3 minutes per side. Place on kitchen towels to drain any excess oil
- Clean the skillet of any excess oil. Add lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Melt butter and add flour
- Cook flour for 30 seconds to remove the floury taste. Then whisk in the broth, lemon juice, and season with some salt and pepper. Simmer until slightly reduced, for about 2 minutes
- Return the chicken to the skillet and simmer for another 3 to 4 mins. Garnish with parsley before serving. Enjoy!
One by One Chicken Fillet
Comes in individual pieces
Freshness locked-in with quick-freezing technology
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
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