CrustyCrab
Recipes

ItalianBoneless, skinless chicken breast

Spicy Chicken Francese with Roasted Brussels Sprouts

Egg-battered chicken cutlets in a lemon-garlic butter sauce with a serrano kick, alongside crisp roasted Brussels sprouts.

Calories
590kcal
Protein
57g
Carbs
17g
Fat
32g
Total, 30 min active
35min
Servings
4

Nutrition is per serving.

Ingredients

Chicken

  • 2 large boneless, skinless chicken breasts, butterflied into 4 cutlets and pounded to ¼ in
  • ½ cup all-purpose flour
  • 1 tsp salt, ½ tsp black pepper, ½ tsp garlic powder (optional)
  • 2 eggs beaten with 1 tbsp water
  • 2 tbsp olive oil
  • 4 tbsp butter, divided

Sauce

  • 2 garlic cloves, minced
  • 1 serrano, minced (seeded for less heat)
  • 1 lemon: 3–4 thin slices cut from the middle, the rest juiced
  • 1 cup chicken stock

Brussels sprouts

  • 1 lb Brussels sprouts, halved
  • 1½ tbsp olive oil, salt and pepper

Steps

  1. Roast the sprouts. Toss the sprouts with the oil, salt and pepper and spread them cut-side down on a sheet pan. Roast at 425°F (or 400°F on convection roast) for 20–25 minutes, until browned; on convection, start checking at 15 minutes.
  2. Dredge the chicken. Mix the flour with the salt, pepper and garlic powder. Coat each cutlet in the flour, shake off the excess, then dip it in the egg and let the excess drip off.
  3. Fry. Heat the oil and 1 tbsp butter in a large skillet over medium-high. Cook the cutlets in two batches, 3–4 minutes per side, until golden and 165°F. Set aside.
  4. Make the sauce. Lower the heat to medium and melt 1 tbsp butter. Cook the garlic, serrano and lemon slices for 30 seconds. Add the stock and lemon juice and simmer until reduced by half, about 5 minutes.
  5. Finish. Off the heat, swirl in the last 2 tbsp butter and salt to taste. Return the chicken for a minute to coat, then serve with the sprouts.

Notes

  • Heat level: leave the serrano’s seeds in for a properly spicy sauce, or seed it for a milder one.
  • Watch the egg coating: it browns faster than a plain flour dredge, so adjust the heat if it colors before the chicken is cooked through.
  • At high altitude (around 5,000 ft): the sauce reduces faster, so start checking it at 3–4 minutes.
  • Trimming sprouts: peel off any damaged or yellowed outer leaves until you reach clean, tight leaves.