Chicken Francese

Method

1. 1. To make the Caesar dressing, place the egg yolk, anchovies, garlic, mustard, Worcestershire sauce, vinegar, parmesan and oil in a hand blender jug. Blend to a smooth sauce and adjust the seasoning. Cover and refrigerate until needed.
2. 2. Take each chicken fillet and cut it in half across the centre, the length of the fillet.
3. 3. For the dredging: In one wide bowl, mix the flour with salt and pepper. In another bowl, mix eggs, parmesan cheese and lemon zest until combined.
4. 4. Heat the oil in a large pan on medium heat. Dredge chicken in flour, then in the egg mixture and directly in the hot pan. Continue for all chicken pieces, careful not to overcrowd. Fry for 3-4 minutes on each side until golden. Remove onto a rack set over a tray and keep warm in a low oven.
5. 5. Drain off the oil from the pan and bring back to the heat with half of the butter. Fry the sliced lemon pieces until tender, about 2 minutes each side. Set aside on a plate.
6. 6. Fry the garlic for a minute. Add the white wine and let reduce, about 2-3 minutes. Stir in the chicken stock and cream and cook for an additional 3-4 minutes until thick and creamy. Take a taste and add salt and pepper if necessary. Keep warm.
7. 7. When ready to serve, place the baby gem, radicchio and kale in a large bowl. Add the croutons and spoon over half of the Caesar dressing. Toss well until evenly dressed and then pile onto serving plates. Drizzle more dressing over.
8. 8. Sit the chicken into the sauce in the pan and arrange the lemon slices around. Garnish with the parsley. Serve straight to the table in the pan, along with the plates of dressed salad.

• Summer
• Autumn
• Light Meals & Salads
• Main Meals
• Family

Ingredients

• US
• METRIC