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chicken breast cutlets salt poultry seasoning all-purpose flour eggs milk extra-virgin olive oil unsalted butter garlic white wine handful of fresh flat–leaf parsley spinach nutmeg
Viewed: 54 - Published at: 3 years agoIngredients
- 1 1/2 pounds chicken breast cutlets
- Salt and freshly ground black pepper
- 2 teaspoons poultry seasoning (half a palmful)
- 1/2 cup all-purpose flour (eyeball it)
- 2 large eggs plus 1 egg yolk
- A splash of milk or half-and-half
- 4 tablespoons extra-virgin olive oil (EVOO)
- 3 tablespoons unsalted butter
- 3 garlic cloves, 1 crushed, 2 chopped
- 1/2 cup dry white wine (a couple of glugs)
- A handful of fresh flat-leaf parsley, finely chopped
- 1 pound triple-washed spinach, tough stems removed, coarsely chopped
- 1/4 teaspoon grated nutmeg (eyeball it)
Method
- Preheat a large nonstick skillet over medium to medium-high heat.
- Season the chicken cutlets with salt and pepper and poultry seasoning.
- Dredge the chicken in flour.
- In a small bowl, beat the eggs and egg yolk with milk or half-and-half and season with a little salt.
- Add 2 tablespoons of the EVOO to the skillet (twice around the pan), then add 2 tablespoons of the butter, cut into small pieces.
- When the butter melts into the oil, add the crushed clove of garlic to the skillet.
- When the garlic speaks by sizzling in the oil, coat the chicken in the egg mixture, then add to the hot pan.
- Cook the chicken on both sides until just golden, 6 to 7 minutes total.
- Transfer the chicken to a plate and tent loosely with foil to retain the heat.
- Add the wine to the pan and deglaze by whisking up the drippings.
- Reduce the wine for 1 minute, then add the remaining tablespoon of butter and the parsley to the pan.
- Pour the sauce over the chicken.
- Return the skillet to the heat.
- Add the remaining 2 tablespoons of EVOO, then add the chopped garlic and let it come to a sizzle.
- Wilt in the spinach, turning it to coat in the EVOO, and season it with salt, pepper, and nutmeg.
- Serve the spinach alongside the chicken francese.
- Pass crusty bread to mop up the sauce.
- My mama loves an Italian liqueur called limoncello.
- Basically, its a lemon vodka concoction; its sweet and citrusy and too easy to drink!
- One night out in an opera-themed supper club, Mama was spied enjoying many encores of limoncello after the fat lady had sung!
- Ever since that night, Mama has been referred to as Mamacello.
- Limoncello is very affordable and is available in most liquor stores.
- If kept well chilled (I keep mine in the freezer), limoncello can stand alone as a great after-dinner treat, or try it drizzled over lemon sorbet or vanilla ice cream for a quick and spectacular dessert!
