Chicken Francese is an easy, quick weeknight meal-Prepare 4 chicken cutlets, pound with meat tenderizer until 1/4 inch thick, pat dry and season with salt and pepper. Beat 2 eggs with 2 TB milk and dredge cutlets first in cornstarch to coat and then in the egg mixture.
Place skillet on medium high heat and brown the cutlets in unsalted butter, turning after 2-3 minutes. Place on baking rack and keep warm in 200 degree oven. Add 2 TB capers and 1 clove garlic, minced to skillet and then a mixture of 1 cup chicken broth, 1/2 cup dry white wine, 1 tsp cornstarch and pinch of salt. Cook about 5 minutes until reduced by half. Take off heat and stir in 2 TB butter and 2 TB lemon juice.
Pour over chicken cutlets and garnish with parsley and a wedge of lemon. We served it with a small purple potato, zucchini noodles, a little bit of fresh spinach, sauteed with garlic and olive oil and some raw micro-greens. We had some fresh fruit for dessert. Lots of colors mean lots of vitamins and don’t worry about the butter and oil, your brain needs fat to process.