Chicken Francese

4 boneless, skinless chicken breasts (approximately 6 to 8 ounces each) (see notes)

Kosher salt

Freshly ground black pepper

1 cup all-purpose flour (4 1/2 ounces; 128 g), plus 1 1/2 tablespoons (12 g)

4 large eggs

3 tablespoons (45 ml) whole milk

Neutral oil, such as vegetable oil, for frying

2 tablespoons unsalted butter (28 g), plus 1 tablespoon chilled (1/2 ounce; 14 g)

1 medium lemon, sliced into 1/8-inch rounds, plus 2 tablespoons (30 ml) fresh lemon juice from 1 lemon

1 medium shallot (about 65 g), finely chopped

1 cup (240 ml) homemade vegetable stock or store-bought low-sodium vegetable broth

1/4 cup (10 g) chopped fresh parsley leaves

For each chicken breast, place it on a cutting board. Hold it steady with your non-dominant hand and use a sharp knife to slice it horizontally into two equal cutlets. Repeat with the remaining breasts. Cover the cutlets with plastic wrap and use a meat mallet or rolling pin to pound them to about 1/4-inch thickness.

Season the chicken evenly on both sides with salt and pepper, then let it sit at room temperature for 15 minutes.

While the chicken rests, place 1 cup (4 1/2 ounces; 128 g) flour in a shallow dish. In another shallow dish, beat the eggs with the milk.

Fill a large stainless steel skillet with about 1/4 inch of oil and heat on high until shimmering. Working with two cutlets at a time, lightly coat the chicken in flour, shaking off the excess, then dip in the egg mixture, letting the excess drip off. Carefully place the chicken in the hot oil and cook, undisturbed, until lightly browned and nearly cooked through, about 3 minutes. Flip and cook until lightly browned on the other side and an instant-read thermometer inserted into the thickest part reads 160°F (71°C), about 2 minutes. Transfer to a plate lined with paper towels and season with salt to taste. Repeat with the remaining chicken, adding more oil as needed.

Once all the chicken is cooked, carefully discard the frying oil and wipe the skillet clean. Return the skillet to medium heat and add 2 tablespoons (28 g) butter. Once the butter melts, add the lemon slices and cook until lightly golden, about 30 seconds per side; transfer to a plate.

Add the shallots to the remaining butter in the skillet and cook over medium heat, stirring frequently, until translucent, about 2 minutes. Whisk in the remaining 1 1/2 tablespoons (12 g) flour and cook, whisking constantly, until lightly golden and aromatic, about 2 minutes.

Gradually whisk in the broth. Bring to a gentle simmer and cook until the sauce thickens slightly, about 5 minutes. Off the heat, whisk in the lemon juice and chilled butter. Season to taste with salt and pepper. Return the chicken to the skillet and spoon the sauce over the cutlets. Cook over medium-low heat until the chicken is warmed through, about 2 minutes. Top with reserved lemon slices and parsley. Serve.

Notes

Pre-pounded chicken cutlets are commonly available in many supermarkets; 8 can be used instead of the 4 whole chicken breasts.

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