Rochester-Style Chicken Francese

Before you start

• Pound the chicken.

  Do not skip pounding the cutlets. This ensures the chicken cooks through in the exact same amount of time it takes the delicate egg crust to turn golden brown. To avoid making a mess, pound them lightly inside a large zip-top bag.

Ingredients

• boneless, skinless chicken breasts1 1/2 lb
• all-purpose flour1 cup
• kosher salt1 tsp
• black pepper1/2 tsp
• eggs3 large
• whole milk2 tbsp
• Pecorino Romano2 tbsp
• fresh parsley2 tbsp
• olive oil1/4 cup
• vegetable oil1/4 cup
• shallot1 med
• garlic1 large clove
• dry sherry1/2 cup
• low-sodium chicken broth1 cup
• chicken base1 tsp
• lemon juice1/4 cup
• lemon1 med
• unsalted butter4 tbsp

Method

1. 01

   Set up the dredging station.

   In a wide, shallow dish, whisk together the flour, kosher salt, and black pepper. In a second shallow dish, rigorously whisk the eggs, milk, grated Pecorino Romano, and 1 tablespoon of the chopped parsley.

2. 02

   Heat the frying oils.

   In a large, heavy-bottomed skillet, heat the olive oil and vegetable oil over medium-high heat until shimmering. Drop a tiny bit of egg batter into the oil; if it sizzles immediately, it’s ready.

3. 03

   Bread and fry the chicken.

   Working in batches so you don't crowd the pan, dredge a chicken cutlet lightly in the seasoned flour, shaking off the excess. Submerge it directly into the egg mixture until completely coated, let the excess drip off, and gently lay it into the hot oil. Fry for 3 to 4 minutes per side until the batter puffs up and turns a deep golden brown, then transfer to a paper-towel-lined plate.

4. 04

   Sauté the aromatics.

   Carefully pour out the excess frying oil from the skillet, leaving just the browned bits and a slight coating of fat. Return the pan to medium-low heat, add 1 tablespoon of the butter, and sauté the minced shallot and garlic for a minute or two until fragrant.

5. 05

   Deglaze and reduce the sauce.

   Pour in the sherry, using a wooden spoon to scrape up all the delicious browned bits from the bottom of the pan. Let the wine boil and reduce by half, then whisk in the chicken broth, chicken base, and lemon juice. Add the thin lemon slices directly to the liquid, bring to a vigorous simmer, and let it reduce for about 5 minutes until syrupy.

6. 06

   Emulsify the butter.

   Reduce the heat to low. Whisk the remaining 3 tablespoons of cold butter cubes into the sauce one at a time. The cold butter will emulsify with the reduced liquids to create a glossy, velvety sauce.

7. 07

   Marry the chicken and the sauce.

   Slide the warm chicken cutlets back into the bubbling pan. Let them simmer gently for 2 to 3 minutes so the spongy egg crust can drink up the sauce.

8. 08

   Garnish and serve.

   Transfer the chicken to a warm serving platter. Spoon every last drop of the pan sauce and the softened lemon slices over the top, garnish with the remaining fresh parsley, and serve immediately.

Notes

• The wine substitution.

  While dry sherry is the authentic Rochester secret that gives this dish its nutty backbone, a crisp, dry white wine like Pinot Grigio or Sauvignon Blanc works perfectly in a pinch. Avoid sweet wines or heavily oaked Chardonnays at all costs.

• The slurry fail-safe.

  Restaurant chefs rely on high heat to get that syrupy sauce consistency. If your sauce is looking too thin on a weak home burner, whisk 1 teaspoon of cornstarch with 1 tablespoon of cold water and stir it into the boiling pan to tighten it up.

• Preventing soggy chicken.

  Make sure your flour dredge is very light and your oil is shimmering hot before the chicken goes in. The immediate sizzle sets the egg proteins instantly, cementing the crust to the meat.