Chicken Francese
1/2 cup all-purpose flour
1 tsp salt or to taste
1/2 tsp pepper freshly ground, or to taste
3 large eggs
1/4 cup vegetable oil
4 chicken breasts boneless and skinless, cut in half lengthwise
1 large lemon sliced into thin rounds, seeds removed
1 cup chicken broth low sodium
1/2 cup white wine dry
1 tbsp lemon juice freshly squeezed
1 tbsp all-purpose flour
2 tbsp butter unsalted
2 tbsp parsley chopped, for garnish
Prepare the flour and eggs: In a shallow plate, add the 1/2 cup of flour, 1 tsp salt and 1/2 tsp of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
Prepare the chicken: Cut the chicken breasts in half lengthwise, then place each piece of chicken between 2 pieces of parchment paper and lightly pound it with the flat side of a meat mallet until it’s about 1/4-inch in thickness. Repeat with remaining chicken. Dredge the cutlets in the flour mixture, fully coating both sides and shaking off any excess. Next, coat them in the egg mixture.
Fry the chicken: Heat the oil in a large 12-inch skillet over medium-high heat until shimmering. Add 3 or 4 pieces of chicken to the skillet (or as many as you can fit). Cook until lightly browned, about 3 minutes per side. Transfer the chicken to a paper towel-lined plate. Repeat with remaining chicken.
Make the sauce: Clean the skillet of any excess oil, then add the lemon slices and cook until fragrant and slightly charred, about 30 seconds per side. Add the butter to the skillet and melt it. Whisk in the flour and cook for 30 seconds to cook off the flour taste. Whisk in the wine, broth, lemon juice, and remaining 1/2 teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
Finish the dish: Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.

THE PORK CARNITAS
2 teaspoons each: salt and paprika
1 teaspoon each: black pepper, garlic powder, onion powder, cumin, and oregano
Optional: 1/2 teaspoon chili flakes (if you like it a little spicy)
Mix the spice rub ingredients together in a small bowl. Evenly coat all sides of the pork with the spice rub.
2.5 lb. pork butt (pork shoulder)
Juice from 2 oranges
Juice from 2 limes
1 tablespoon honey (omit for sugar-free)
4 garlic cloves, minced
2 bay leaves
1 tablespoon avocado oil (don’t dump in the crock pot – this is for later!)
Add the orange juice, lime juice, honey, garlic, and bay leaves to your crock pot. Stir then set the pork on top.
Cook on low all day – 8 to 10 hours. When the pork is very tender, remove it from the pot and shred it using 2 forks. Turn your oven to broil. Pour the cooking juices into a pot and boil for 10 minutes, or until it is reduced to about 1/2 cup. Place the shredded pork on a large, rimmed baking sheet, drizzle it with the avocado oil, and put it on the top rack in your oven. Let it broil for 5 minutes then mix the pork around and broil for 5 minutes more.
Pour the reduced cooking liquid over the pork and toss to coat.
Serve on tortillas with diced red onions, chopped cilantro and whatever else you like. Black beans and cilantro-lime rice make great side dishes.