Test cook Becky Hays cooks host Julia Collin Davison fail-proof Chicken Francese. Eggy and elegantly lavished with lemony beurre blanc, Francese has long been one of the great Italian American cutlet traditions.
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Can you do this with pork cutlets?
You lost me when you wiped out the fond imstead of deglazing and using that flavor
I made this dish last evening… The chicken was very tasty and the family ate it like candy. The sauce was bit thin, I don't think I quite got the flour coating on the butter cubes right and the liquid cooked down enough..I will try again with a corn starch thinkening on back up just in case. Great recipe!
I didn't know you were from Rochester, Julia! Loved living there and working at UofR in the '90's
Lovely easy recipe, thank you!
Here's an interesting question; are the rings on the lady's fingers clean enough to cook with? Why is it that some chefs wear plastic gloves and others cook with their jewelry on? Thank you.
I'm not measuring the oil, not the wine, not the stock – (before or reduced), not the lemon juice, not the butter, not the flour. It'll be great.
I will caramelize the lemon slices. Thoroughly.
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I'm not so far away, I live in Ravena, the Catskills, NY
I like to double the sauce recipe to pour over some noodles. Yum!
This was delicious. I'll get better at halving the cutlets but the flavor combinations are wonderful.
we need more ❤ that is so lovely
I would cut back on the salt. I also made the sauce first and it was ready to pour over the fried chicken as it came out of the pan. Go ahead and make extra sauce to put on rice or noodles. Also think about putting a few capers in the sauce. I would make it again.
Ohhhh yummy 😋
too many commercials!
PLEASE. Season. Your. Flour.
Yummmmmmmmmmmmmmmmm
I think it’s amazing that Becky has hardly aged since she started working in the kitchen
Do you have a link to the pounder that was used?
Becky Becky !
Julia is such a hype girl and Becky just soaks it up. ☺
cmon this is way over worked
Love Becky; she’s so cheerful and sweet. 💛☀️
FFS seasoning cutlets by tossing them in a bowl.
Awesome dish, but where is Bridget? 😅
YUMMY! I can't wait to make it for dinner! Thank you!
Not removing rings before handling food is bad practice for such seasoned professionals.
Just curious why you mix the oils? Looks phenomenal nonetheless
For the love of god season the flour with salt and pepper at the very least. Trust me you will notice the difference between unseasoned and seasoned flour
Anyone know what meat pounder that was?
I live in Rochester, and now this dish is both called and listed on menus as just "Chicken French." Yes, it is delicious, and after work, if you're in a rush to get dinner ready, just stop by Wegman's and pick up their version of Chicken French. Just reheat and eat. Delicious!
Love Julia. Her cooking is great and she has the perfect personality for TV.
Becky is stunning as always. So, where is Bridget? Is she dead?
Becky is a BOSS!! I love watching Julia and Becky!! Great job ladies!
Those poor test cooks in the back wearing masks still…They don't do anything and COVID is not a state of emergency anymore…(it was a gaff to begin with…). Stop virtue signaling and let your cooks breathe! God help them!
Hard to believe that anyone still uses vegetable oil or any seed oils for that matter. They are so inflammatory in our body and are processed with hexane which is toxic. Bad stuff! Avocado oil would be a much better choice.
I lived in Buffalo for ten years–I knew there was a reason I liked you, Julia!😊
BTW–Becky is an absolutely outstanding cook. I always check out her demonstrations.
Thanks, guys, for a very entertaining and informative program!
My mouth is watering 😋 ❤❤❤
When did Becky get Old. Still hot. At least she didn't get fat.
Love you Becky, runnaway with me Xx.
The last time i had this at a restaurant it tasted like a chicken breast sprayed with Pledge. Yuck.
I’m so making this chicken tomorrow!