Chicken Francese (Meat)

Super fast, elegant chicken dish. Serve with cooked pasta. I can find prepared chicken cutlets, otherwise prepare your own from boneless, skinless chicken breasts.

4 skinless, boneless, chicken breasts (about 11/2 pounds) prepared into cutlets
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
3 large eggs
2 tablespoons water
1/4 cup extra-virgin olive oil
1/2 lemon, with rind, cut in thin rounds
1/2 cup dry white wine, such as Pinot Grigio
1 cup chicken broth or 1 teaspoon Osem Chicken Soup Powder mixed with 1 cup hot water
1/2 lemon, juiced
2 tablespoons Earth Balance butter flavored
1/4 cup chopped flat-leaf parsleyPreparation

Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. In a wide bowl, beat the eggs with  the 2 tablespoons of water to make an egg wash. Heat the oil over medium-high flame in a large skillet.

Dredge both sides of the chicken cutlets in the seasoned flour, and then dip them in the egg wash to coat completely, letting the excess drip off. When the oil is nice and hot, add the cutlets and fry for 2 minutes on each side until golden, turning once. Remove the chicken cutlets to a large platter in a single layer to keep warm.

Toss the lemon slices into the pan and cook for 1 to 2 minutes, until fragrant. Add the wine, broth, and lemon juice, simmer for 5 minutes to reduce the sauce slightly. Roll the Earth Balance  in some flour and add it to the skillet, this will thicken the sauce. Stir to incorporate and dissolve the flour. Reduce the heat to medium-low and return the chicken to the pan; place the lemon slices on top of the cutlets. Simmer gently for 2 minutes to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.


Burger Buns (Parve)

 Found these buns easy to make, light and airy and perfect for burgers or other round discs! Just allow enough time (two to three hours total) for rising. I have frozen them, and they are fresh with a heat up in the oven, or on the grill.

Ingredients for 8 Buns:

  • 3/4 to 1 cup lukewarm water
  • 2 tablespoons Earth Balance butter flavor
  • 1 large egg
  • 3 1/2 cups all purpose flour
  • 1/4 cup sugar
  • 1 and  1/4 teaspoons salt
  • 1 and 1/4  tablespoon active dry yeast

Topping: 2 tablespoons Earth Balance butter flavor, melted


1) Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.

2) Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.

3) Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.

4) Brush the buns with about half of the melted Earth Balance. (At this point you can sprinkle with sesame seeds!)

5) Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining Earth Balance. This will give the buns a satiny, buttery crust.

6) Cool the buns on a rack.