Chicken Francese
Tender, egg-battered chicken cutlets are pan-fried to a beautiful golden brown and finished in a zesty lemon-butter and white wine sauce. This classic Italian-American dish is elegant enough for guests but quick enough for a weeknight dinner.
For 4 servings
4 steps. 20 minutes total.
- 1
Step 1
- a.Prepare the Chicken and Dredging Station
- b.If chicken breasts are thick, slice them horizontally into thinner cutlets. Place cutlets between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or rolling pin.
- c.Season both sides of the chicken generously with 1/2 tsp salt and 1/4 tsp black pepper.
- d.Set up two shallow dishes. In the first, combine the all-purpose flour with the remaining 1/2 tsp salt and 1/4 tsp black pepper. In the second dish, whisk the eggs and grated Parmesan cheese until smooth.
- 2
Step 2
- a.Cook the Chicken
- b.In a large skillet, heat the olive oil and 2 tablespoons of butter over medium-high heat. The butter should be melted and foamy.
- c.Working one at a time, dredge a chicken cutlet first in the seasoned flour, shaking off the excess. Then, dip it into the egg and Parmesan mixture, allowing any excess to drip off.
- d.Carefully place the coated chicken into the hot skillet. Cook for 3-4 minutes per side until golden brown and cooked through (internal temperature reaches 165°F / 74°C).
- e.Do not overcrowd the pan; cook in two batches if necessary. Transfer cooked chicken to a plate and set aside.
- 3
Step 3
- a.Create the Lemon-Butter Sauce
- b.Reduce the heat to medium. Pour the white wine into the skillet to deglaze, using a wooden spoon to scrape up any flavorful browned bits from the bottom.
- c.Allow the wine to simmer and reduce by about half, which should take 1-2 minutes.
- d.Stir in the chicken broth and fresh lemon juice. Bring the sauce to a simmer and let it cook for 2-3 minutes to slightly thicken and meld the flavors.
- 4
Step 4
- a.Finish and Serve
- b.Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter, whisking constantly until it melts completely and the sauce becomes creamy and emulsified.
- c.Return the cooked chicken cutlets to the skillet. Spoon the sauce over the chicken to coat.
- d.Garnish with fresh chopped parsley and serve immediately over pasta, rice, or with a side of steamed vegetables.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest sauce, make sure the final 2 tablespoons of butter are cold and added off the heat. This helps create a stable emulsion.
- 2Pounding the chicken to an even thickness is crucial for even cooking. Don't skip this step!
- 3Use a non-stick skillet to prevent the delicate egg coating from sticking to the pan.
- 4Freshly squeezed lemon juice offers a much brighter, more authentic flavor than bottled juice.
- 5Don't overcrowd the pan. Cooking in batches ensures the chicken gets a crispy, golden-brown crust instead of steaming.
Adapt it for your goals.
Protein Swap
This recipe works beautifully with veal cutlets (Veal Francese) or thin pork cutlets for a different flavor profile.
Make it Piccata StyleMake it Piccata-Style
Add 1-2 tablespoons of drained capers to the sauce along with the lemon juice for a briny, tangy kick.
Alcohol Free VersionAlcohol-Free Version
To make this without wine, replace the 1/2 cup of white wine with an additional 1/2 cup of chicken broth and a teaspoon of white wine vinegar for acidity.
Add VegetablesAdd Vegetables
Sauté some sliced mushrooms or wilt fresh spinach in the pan before making the sauce for a one-pan meal.
Why this is on our healthy list.
Excellent Source of Protein
Chicken breast is a complete protein, providing all the essential amino acids necessary for muscle repair, immune function, and overall body maintenance.
Rich in B Vitamins
This dish provides significant amounts of Niacin (B3) and Vitamin B6 from the chicken, which are crucial for converting food into energy and supporting brain health and function.
Boost of Vitamin C
The use of fresh lemon juice adds a good dose of Vitamin C, a powerful antioxidant that helps protect cells from damage and supports a healthy immune system.
Frequently asked questions
A typical serving of Chicken Francese contains approximately 450-550 calories, depending on the size of the chicken cutlet and the amount of sauce. This estimate does not include side dishes like pasta or potatoes.