Pomelo Chicken Francese
Chicken Francese—chicken cutlets dipped in egg, fried, and served with a lemony sauce—is an Italian-American favorite. In this version, pomelo enhanced by sweet white wine gives the dish a fresher, less tart flavor, and the citrus segments shine like jewels on top.
1 pomelo (about 2 lb.)
4 oz. (1 cup) all-purpose flour
1 large egg
4 thin-cut chicken breast cutlets (about 1 lb.)
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1/2 cup sweet white wine, such as a German Riesling
1/2 cup lower-salt chicken broth
1 Tbs. unsalted butter
1 Tbs. finely chopped fresh flat-leaf parsley
Using a sharp knife, cut the top and bottom from the pomelo, slicing deep enough to reveal the fruit. Standing the pomelo on a cut end, cut off the peel, including the white pith. Working over a bowl, cut the segments free from the membranes on both sides. Once all of the segments are free, squeeze 1 Tbs. juice into the bowl. Cut the segments into bite-size pieces and return them to the bowl.
Put the flour in a wide, shallow bowl. In another wide, shallow bowl, whisk the egg with 2 Tbs. water.
Pat the chicken dry and generously season with salt and pepper.
In a heavy-duty 12-inch skillet, heat 2 Tbs. of the oil over medium heat until shimmering hot.
One at a time, quickly dredge 2 of the cutlets in the flour, then in the egg, letting the excess drip off, and transfer to the skillet.
Fry the cutlets, flipping once, until golden and just cooked through, 3 to 4 minutes per side. Transfer to a plate and repeat with the remaining oil and cutlets.
Add the wine to the skillet and boil until reduced by half, scraping the bottom of the skillet with a wooden spatula to loosen any browned bits, about 2 minutes. Add the chicken broth and boil until reduced by half, 2 to 3 minutes. Lower the heat to low. Add the butter and the pomelo pieces and juice and cook, stirring and shaking the pan, until the butter is incorporated, about 1 minute. Season to taste with salt and pepper.
Return the cutlets to the skillet to warm through, about 2 minutes. Serve the cutlets with the sauce spooned over them and sprinkled with the parsley.
nutrition information (per serving):
photo: Scott Phillips
From Fine Cooking 122
, pp. 20
February 21, 2013