Flounder Francaise Recipe

Flounder Francaise or Chicken Francaise Recipe

WEBJun 27, 2012 · To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish …

Rating: 5/5(27)
1. In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
2. Place the flour and all the seasonings in a plastic bag and shake to blend.
3. Place the beaten eggs in a shallow dish.
4. When the skillet is good and hot, put the flounder fillets in the bag one at a time and then dip in the egg. Coat them completely with the egg and place in skillet. The egg should sizzle immediately. If it doesn't, the oil isn't hot enough.

Preview

See Also:

Show details

Keto Parmesan Crusted Flounder Fish Beauty and the …

WEBJan 10, 2021 · Keto Parmesan Crusted Flounder Fish is a healthy, low carb breaded and baked fish entree with parmesan, almond flour, and …

Rating: 4.9/5(35)
1. Preheat Oven to 400℉ (200℃), and grease a baking sheet.
2. In a mixing bowl combine: almond flour, parmesan cheese, garlic powder & onion powder. Set aside.
3. Rinse fish fillets and pat dry with a paper towel. Salt and pepper on both sides of the fish fillets and place on the prepared baking sheet.
4. Brush the top side of each fish fillet with mayonnaise.

Preview

See Also:

Show details

Keto Chicken Francese Keto Cooking Christian

WEBJan 16, 2024 · This Keto Chicken Francese features tender juicy chicken cutlets sautéed in a garlic lemony butter sauce that's quick and easy to …

1. Add the almond flour, oat fiber, salt and pepper to a bowl and whisk to combine and get out any lumps. Set up your breading station with one plate having the chicken cutlets, another with the flour and a third with the beaten eggs.
2. Heat a large non-stick skillet to medium and add in about a tablespoon of the butter (per batch) and olive oil. Take each cutlet and coat it in the flour mixture, then shake off any excess. Then dip into the egg and sauté for a few minutes on both sides or until the chicken is cooked through. It shouldn't take long if your chicken is cut super thin.
3. You'll need to work in batches, so pile up the cooked chicken on a plate and reserve till you make the sauce.Once the chicken has all been cooked, add in the garlic and sauté for about 20 seconds, careful not to burn it!
4. Deglaze the pan with the white wine, scraping up the brown bits of flavor. Allow it to cook for 1-2 minutes, then add in the chicken stock and lemon juice. Simmer for a few minutes, or until reduced by half. Stir in the remaining butter and parsley, then add the chicken back in for a couple of minutes, just to coat in the sauce and reheat through.

Preview

See Also:

Show details