How To FEed a Loon
Kris Longwell & Wesley Loon
This Chicken Francese recipe is an absolute favorite of ours. It’s so flavorful and bursting with flavor. It doesn’t get much better than this dish!
Let’s get started!
Step 01 Pound the Chicken Cutlets
Step 02 Dredge in Flour Mixture
Step 03 Coat in Egg Mixture
Step 04 Lightly fry in Oil and Butter
Step 05 Make the Gravy
Step 06 Serve and Squirt with Lemon
– Place the chicken (one at a time) in a large freezer bag, and using the side of a meat tenderizer, pound the chicken to 1/8" to 1/4" in thickness. – Cut each pounded chicken piece into halves, or thirds.
Pour the flour onto a platter or plate. Add 1/2 teaspoon of salt, 1/2 teaspoon of pepper and the 1 teaspoon of garlic powder. Gently mix together with a fork.
In a second small/medium-sized bowl, mix together the eggs, Parmesan, 2 tablespoons of the parsley, and a pinch of salt and pepper.
– Heat oil over medium heat in a large skillet. After the oil has heated, add 2 tablespoons of the butter. – Cook for 3 to 4 minutes, until nicely browned on the bottom.
– Add the remaining 2 tablespoons of oil over medium heat. – Add garlic and crushed red pepper, – Add the reserved 2 tablespoons of seasoned flour, a – Add white wine and chicken stock – Add the lemon juice. – Season with a healthy pinch of salt and pepper. – Remove the pan from the heat and stir in remaining 2 tablespoons of butter. Stir until melted.