Page 9 - Columbia News -Sept. 2022

8 THIN SLICED CHICKEN CUTLET 2 LARGE EGGS SCRAMBLED 1/4 CUP OLIVE OIL
5 TABLESPOONS BUTTER
1⁄2 CUP PINOT GRIGIO WINE
1 CUP CHICKEN BROTH
2 TABLESPOONS LEMON JUICE 1/4 CUP FRESH CHOPPED PARSLEY
SEASONED FLOUR (4 BREAST) 3/4 CUP FLOUR
1 TEASPOON GARLIC POWDER 1 TEASPOON SALT
1/2 TEASPOON BLACK PEPPER
CHICKEN FRANCESE
DREDGE THE CUTLETS IN SEASONED FLOUR THEN DIP IN EGG. ADD 4
TBSP OLIVE OIL TO THE FRYING PAN WITH 2 TABLESPOONS BUTTER
COOK CHICKEN OVER LOW TO MEDIUM HEAT FOR 2 TO 3 MINUTES PER SIDE. REMOVE CUTLETS TO A PLATTER AND KEEP WARM UNTIL ALL CUTLETS ARE DONE. REMOVE ALL THE EXCESS OIL AND WIPE CLEAN LEAVING BEHIND SOME OF THE BROWN BITS.
TO THE SAME FRYING PAN, ADD WHITE WINE TO DEGLAZE THE PAN. ONCE WINE HAS SLIGHTLY REDUCED, ADD CHICKEN BROTH AND 2 TABLESPOONS LEMON JUICE. SIMMER FOR
5 MINUTES UNTIL SAUCE HAS REDUCED SLIGHTLY. ADD 2 TO 3 TABLESPOONS OF BUTTER THAT HAS BEEN ROLLED IN FLOUR ALONG WITH YOUR CHICKEN CUTLETS
SIMMER GENTLY UNTIL THE SAUCE THICKENS A BIT THEN TOSS SOME
FRESH PARSLEY ON TOP. GREAT DISH, ENJOY!
NOTE: IF SAUCE IS TOO LEMONY, ADD A FEW TABLESPOONS OF WHITE WINE AND CHICKEN BROTH TO BALANCE OUT THE FLAVORS.
WHEN PREPARING CHICKEN TO FILL UP A 1/2 TIN TRAY. USE 4 CHICKEN BREASTS. THIS WILL YIELD 15-20 THIN SLICES OF CHICKEN. YOU MUST TRIPLE THE AMOUNT OF SAUCE FOR EACH 1/2 TRAY!
BUON APPETITO!
9
COLUMBIA
RECIPE
ASSOCIA TION
OF THE MONTH!
POLICE
DEPARTMENT ~ CITY OF NEW YORK
Compliments of
Anthony Cucuzza
A Not For Profit 501 (c) (3) Corp.
P.O. Box 747699 • Rego Park, NY 11374