Nonna Carmela’s Chicken Francese

At Brooklyn Roots Restaurant in Bay Ridge, NY, restaurateur Thomas Perone satisfies locals with traditional Italian-American favorites, made fresh from premium ingredients. At home, the aroma of his Nonna Carmela’s Chicken Francese rekindles fond memories of warm family dinners. Featuring delicate cutlets, Carmela’s recipe uniquely seasons both flour and egg coatings with fresh basil and grated Parmigiano Reggiano!

Ingredients:

• 3 large chicken breasts, thinly pounded
• Seasoned Flour Mixture
  • 2 T ablespoons flour
  • 2 T ablespoons grated Parmigiano Reggiano
  • ¼ cup fresh basil leaves, finely minced
  • Salt and pepper to taste
• Seasoned Egg Mixture
  • 3 l arge eggs
  • ¼ cup fresh basil leaves, finely minced
  • 2 Tablespoons grated Parmigiano Reggiano
  • Salt and pepper to taste
• 1 cup fresh fall harvest olive oil
• 1 cup white wine
• ½ cup chicken stock
• 3 Tablespoons lemon juice
• 3 Tablespoons butter
• Freshly sauteed broccoli rabe

Instructions:

Blend flour mixture together with cheese, salt, pepper, and fresh basil in a shallow bowl. In a separate bowl, whip together eggs, parmigiano, salt, pepper, and fresh basil. In a skillet, heat oil over high flame. Dredge both sides of chicken breasts in flour mixture. Then dredge each in seasoned egg mixture. Allow generous amounts of egg to cling to both sides. Nonna Carmella included so much egg coating, her finished cutlets resembled omelets!

Drop a little egg mixture into hot oil. If it bubbles, it is ready. Place coated chicken breasts into oil. Cook each side until golden brown. Once cutlets are done, drain any remaining oil. Place all breasts into pan together; add white wine and chicken stock. Reduce flame to low, cover pan, and gently simmer until sauce thickens, half the moisture evaporates, and tender chicken begins falling apart. Add butter and lemon juice; stir through. Remove from heat, plate with fresh, gently sauteed broccoli rabe, and enjoy!

About Pollo Francese

As hard-working Italian Americans began raising their standard of living, eating more meat at the family table became an important symbol of “getting ahead.” Sometimes, innovative cooks adapted Old Country methods to create new, uniquely Italian-American recipes, like breaded Vitello (veal) or Pollo (chicken) Francese!