This flavorful recipe seems like it would be challenging to make, but you would be suprised how easy it is to have great chicken francese right from your kitchen!
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 black pepper
4 large flounder fillets (1 1/2 to 2 lbs)
1 package cherry tomatoes
Oil & Vinegar
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1In a large skillet, heat the oil and 1 tablespoons of butter over medium heat.
2Place the flour and all the seasonings in a plastic bag and shake to blend. Save 1 tablespoon of the flour mixture for the sauce.
3Place the beaten eggs in a shallow dish.
4When 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.
5Fry over medium heat until brown on both sides, about 3 to 4 minutes per side.
6Discard 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.
7To serve, pour a little sauce over each flounder fillet.
8Make salad: Cut one cucumber in quarters up and cherry tomatoes in half. Add scallions. Add a generous amount of oil & vinegar and salt + pepper to taste.