Pomelo Chicken Francese

Pomelo Chicken Francese
Photo by Scott Phillips


  • 1 pomelo (about 2 lb.)
  • ¼ cup olive oil
  • 1 large egg
  • Kosher salt and freshly ground black pepper
  • ½ cup lower-salt chicken broth
  • 4 thin-cut chicken breast cutlets (about 1 lb.)
  • 4 oz. (1 cup) all-purpose flour
  • + 3 more ingredients
    • 1 Tbs. finely chopped fresh flat-leaf parsley
    • 1 Tbs. unsalted butter
    • ½ cup sweet white wine, such as a German Riesling

Using a sharp knife, cut the top and bottom from the pomelo, slicing deep enough to reveal the fruit. Standing the pomelo on a cut end, cut off the peel, including the white pith. Working over a bowl, cut the segments free from the membranes on both sides. Once all of the segments are free, squee...

View full recipe at Fine Cooking


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