Copy Cat Wegman's Chicken French
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 1/2 cup flour
- 3 large eggs well beaten
- 1 1/2 lbs chicken cutlets
- salt & pepper to taste
- 1/4 cup olive oil
- 1 16 oz jar Francese lemon simmer sauce
- Italian parsley washed & finely chopped to use as garnish
Measure the flour & eggs out into their own shallow bowls.
Generously season each chicken cutlet with salt & pepper. Flip it to it's other side, and repeat seasoning.
Working with one cutlet at a time, coat them in flour. Pressing in if need be to ensure an even coat. Loosely give each cutlet a shake to remove any excess, then transfer them to the beaten eggs, turning to coat.
Working with a heavy bottomed pot, add oil until it's 1 1/2-2 inches deep. Heat the oil over medium high heat for 1-2 minutes.
When the oil's hot, work in batches cooking 2 cutlets at a time. Let them cook for about three minutes, or until the edges are nice and golden brown.
Flip them, and cook an additional three minutes or until the other side is just as pleasantly golden brown. To ensure each cutlet is cooked through, use a meat thermometer and make sure the thickest part reads 165 degrees.
Transfer the cooked chicken to a paper towel lined plate, to drain off any excess grease. Repeat for the remaining cutlets.
Warm the sauce over medium low heat, just until heated through. Pour it evenly over the cutlets just before serving. Alternatively, you can toss the fried cutlets in the sauce, whichever works better for you personally.
Garnish the cutlets with freshly chopped Italian parsley, and serve with a side of freshly cooked white rice or pasta.
Calories: 431kcal | Carbohydrates: 12g | Protein: 43g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 267mg | Sodium: 258mg | Potassium: 705mg | Fiber: 1g | Sugar: 1g | Vitamin A: 280IU | Vitamin C: 2.1mg | Calcium: 32mg | Iron: 2.2mg