ADVERTISEMENT

Deviled Chicken Francese

Prep Time
30 min
Yields
4 servings

This savory dish gets its devilish flavor from a mixture of spicy Calabrian chili paste, tangy Dijon mustard and sharp Pecorino Romano cheese. Charred bread and arugula on the side make sure you won’t waste any sauce.

ADVERTISEMENT

ingredients

4
boneless, skinless chicken breast (no tenders)
Salt and pepper
AP flour, about 1 cup
3
large eggs
1
scant tbsp Dijon mustard
3
tbsp milk
3
tbsp Pecorino Romano or Parmigiano-Reggiano cheese
¼
- ⅓ cup olive oil or vegetable oil (light in color olive oil or safflower oil)
2
lemons
3
tbsp butter
2
large cloves garlic, 1 crushed or chopped, 1 halved
About 3/4 cup white wine
1
tbsp Calabrian chili paste, harissa or sriracha
About 1 1/2 cups chicken stock
1
handful flat-leaf parsley, for serving
1
loaf ciabatta bread, 12 to 14 inches long, halved
EVOO, for drizzling
Flaky sea salt, for sprinkling
1
large bundle arugula, cleaned, or boxed leaves
ADVERTISEMENT

directions

Step 1

Gather your ingredients and a gel board to prepare chicken.

Step 2

Halve the chicken breasts horizontally and butterfly them. Use a mallet to thin meat or even it out if needed — it depends on the size of the chicken breasts. Season meat with salt and pepper.

Step 3

Set a station up: Flour in shallow dish; eggs beaten with mustard, milk, salt, pepper and cheese; large frying pan with oil (4 to 5 turns of the pan); a baking sheet with wire rack inserted and lined with parchment paper to remove the chicken to.

Step 4

Preheat the oil in skillet over medium to medium-high heat. Coat chicken 2 at a time in flour, shake of excess, then in egg and allow excess to drip off. Cook chicken 3 to 4 minutes on each side. Repeat, removing cooked chicken to wire rack. Once chicken is cooked, slice and lightly brown 1 lemon; add to pan with chicken. Wipe excess oil from pan, return to heat and add butter. When it foams add 1 clove crushed garlic, juice of 1 lemon, wine and chili paste and reduce about 3 minutes. Add stock and reduce 5 minutes more. Pick and chop the parsley.

Step 5

Char the bread over gas burner or under broiler. Rub charred bread with halved garlic, drizzle with EVOO, sprinkle with flaky sea salt and cut bread into chunks.

Step 6

Add the chicken back to sauce and heat the meat through, 3 to 4 minutes, turning occasionally. Add the sliced lemons and coat with sauce. Add parsley and transfer to plates. Serve cutlets with a small handful of arugula leaves alongside and some charred bread for mopping.

Rate Recipe

My rating for Deviled Chicken Francese
ADVERTISEMENT