Chicken Francese

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  1 lb or 454g

• Egg

  Whole, fresh eggs

  1 large or 50g

• Bread crumbs

  Dry, grated, plain

  ¾ cup or 81g

• Parmesan cheese

  Grated

  3 tbsp or 15g

• Parsley

  Spices, dried

  1 tsp or 0.5g

• Garlic powder

  Spices

  ½ tsp or 2g

• Pepper

  Spices, black

  ½ tsp or 1g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Water

  Plain, clean water

  1 cup or 237g

• Lemon juice

  Raw

  ⅓ cup or 81g

• Sodium Free Granulated Chicken Bouillon Packets

  Herb-Ox

  2 pk or 200g

• Lemons

  Raw, without peel

  4 slice (1/8 lemon) or 28g

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 five ingredients. Dip chicken in egg, then in crumb mixture, patting to help coating adhere., 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., 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.
2. Recipe by: Taste of Home (source: https://www.tasteofhome.com/recipes/chicken-francese/)