Chicken Francese
An Italian-American restaurant classic: thin chicken cutlets dusted in flour, dipped in egg and pan-fried until golden and tender, then bathed in a silky, buttery lemon and white wine sauce with caramelized lemon slices. No capers and no breadcrumbs - just a soft, eggy coating that soaks up the sauce.
At a glance
Ingredients and method are in the app
Kitchen Pantri holds the full ingredient list and step-by-step method for Chicken Francese, checks it against what is already in your pantry, and adds anything missing to your shopping list. The app is free to use; you set up a Pantri account when you first open it.
