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Chicken Francaise-wiches

Chicken Francaise-wiches


  • 4 6-ounce skinless, boneless chicken breast cutlets, pounded thin or 4 fillets of sole

  • Salt and pepper

  • 1 cup flour

  • 1 teaspoon garlic powder or granulated garlic

  • 1/2 teaspoon paprika

  • 2 tablespoons butter, cut into 1-tablespoon slices

  • 2 large eggs

  • 1/4 cup grated Parmigiano Reggiano cheese

  • 1 lemon, divided

  • 3-4 tablespoons extra-virgin olive oil (EVOO) or canola oil

  • 2 cloves garlic, minced

  • 1/2 cup dry white wine or chicken stock

  • 4 brioche rolls, split and toasted

  • Arugula, diced tomato and finely chopped onion, for topping


Season the chicken cutlets (or fish fillets) on both sides. In a shallow bowl, combine the flour, garlic powder (or granulated garlic) and paprika. Roll the butter slices in the flour and reserve. Beat the eggs with the cheese and juice of 1/2 lemon. In a large, nonstick skillet, heat the oil, four turns of the pan, over medium to medium-high heat. Dredge two pieces of the chicken or fish first in the flour, then coat in the egg batter and cook until golden, 2-3 minutes per side. Transfer to a plate; repeat with remaining cutlets/fillets. Add the minced garlic to the pan. Stir for 1 minute, then deglaze with the wine (or stock). Add the flour-coated butter and whisk to form a sauce. Place the chicken or fish on the toasted bun bottoms. Cut the remaining 1/2 lemon into wedges and squeeze over the top. Top with some sauce, arugula, tomato, onion and the bun tops.