1 cup of chicken stock (unsalted)
5 TBSP butter
Juice of 1 ½ lemons (1/4 cup)
3 dashes of Tabasco
3 oz of sherry or white wine ( milder)
½ tsp salt
Fresh ground pepper to taste
2 sprigs of chopped Italian parsley
*Prepared Chicken Scallopini
Add all ingredients to prepared chicken scallopini and the whole wedges of lemon. (You also prepare sauce separately and add chicken later)
and simmer on medium heat until reduced and slightly thickened about 10 minutes. Remove chicken and wedges of lemon and finish simmering until thickened. Just about 2-3 minutes.
This sauce can be used for veal, chicken, shrimp, filet of sole, soft shell crabs….
Plate chicken and pour sauce over. Garnish with a sprig of parsley.
A package of 2 skinless boneless breasts. Depending on the size of the breast…slice it into 3 horizontal slices . Take each slice and cut it in half. You will have 6 pieces. Sometimes the meat departments will sell the chicken already in large scallopini slices which you will still have to slice in half.
Take one of the slices and put it in a plastic gallon size freezer bag ( freezer bags are thicker than the regular storage bags) using the flat part of the meat cleaver pound 3-4 times on one side and then flip to pound the chicken on the other side. Do this to all the other 5 slices. Using plastic freezer bags makes it easier to keep your kitchen clean and sanitary.
Beat up three eggs in a bowl and put ½ cup of flour (you may need more) in another bowl. Salt the slices of chicken on both sides, dredge in flour and then in the beaten egg. These slices are then fried in a pan with vegetable oil until golden in color. Don’t worry if they aren’t cooked through because we finish cooking the chicken in the sauce. After all the chicken has been prepared we set it aside and make the Francese Sauce.