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At some point the dish underwent one other change. She said that chicken French was and remains a staple there — at white-tablecloth restaurants, diners and everything in between. You can follow her lead, serving the dish with pasta or something starchy to soak up the sauce, or with a steamed vegetable that goes well with lemon, like green beans or broccoli.
The thin cutlets you need are made from whole breasts by slicing them horizontally, and if necessary, pounding them to quarter-inch thickness. Presliced cutlets are available in most supermarkets, and any butcher will make them for you. Vegetarians can use slices of cauliflower or a favorite vegetable patty instead. If you like a little extra zip and heat, you might add a little grated Parmesan, a pinch of red-pepper flakes and a little parsley to the egg coating, as they do in Rochester. Recipe: Chicken Francese. With this bright, lemony dish, you want an equally shimmery dry white wine.