Flounder Francese Egg Coated Recipes

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FLOUNDER FRANCAISE OR CHICKEN FRANCAISE



Flounder Francaise or Chicken Francaise image

I love this tangy lemon flavored sauce. It's quick, tasty and light. I serve it on a bed of buttered spaghetti or rice for my family. I'm a diabetic so I serve mine over spaghetti squash or zucchini. It's just perfect either way. You can use this recipe for chicken as well, just substitute 2 large chicken breasts, cut in half to make 4 thin fillets.

Provided by Realtor by day

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

2 eggs, beaten
1 tablespoon olive oil
1 tablespoon butter
1/2 cup flour
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/8 teaspoon paprika
1/8 teaspoon black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
4 tablespoons butter
1/4 cup white wine
1/4 cup water
1/4 cup lemon juice
1/2 teaspoon parsley
lemon slices and parsley (to garnish) (optional)

Steps:

  • In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
  • Place the flour and all the seasonings in a plastic bag and shake to blend.
  • Place the beaten eggs in a shallow dish.
  • 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.
  • Save 1 tablespoon of the flour mixture for the sauce.
  • Fry over medium heat until brown on both sides, about 3 to 4 minutes per side. Add extra butter if you need to.
  • Remove from skillet, keep warm.
  • Discard any oil left in skillet and add the butter and the 1 tbsp of seasoned flour reserved from the flounder. Whisk until smooth. Add the rest of the sauce ingredients, stirring constantly until well blended. Bring to boil and cook 5 minutes, stirring frequently. If the sauce thickens too much, add more water- just 1 tsp at a time until you achieve the desired consistency.
  • To serve place flounder over a bed of buttered rice (or whatever you're using) and pour a little sauce over each fillet. Garnish with lemon slices and parsley.

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