Rachael likes to combine two dishes in one when she can't decide what to make. So this is Francese which is an egg battered cutlet, and Picatta is a flour dredged cutlet sauteed with lemon and wine (I used stock of course, I bought white cooking wine, but I chickened out). Both are cooked in butter not oil for a much better and more of a French taste. My sister-in-law Lori makes a killer version of this with slivered almonds sprinkled on top. Even as talented as Rachael Ray is, she'll never make it as good as Lori. So this chicken dish is meant to be very light and fresh and it's a very small plate that may not fill you up but that's why you bring on the cheesecake afterward! Pound the chicken, or whatever kind of meat you want, veal, turkey, or fish until it's thin and flat. Dredge in flour, dip in a mixture of half-n-half and egg, and fry it in a couple T. of butter not oil. It goes quick because they are so thin. After they are cooked on both sides, take them out while you deglaze the pan with your stock (or wine if you want to go to hell) =) just kidding! Whisk in flour if you want the sauce a little thicker, add lemon slices, with a little fresh squeezed lemon juice, capers, more butter and parsley. Pour the sauce on top. Bon Appetit!
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