Chicken Francese
This Chicken Francese is all about simple technique done right. Thin chicken cutlets with a light flour and egg coating, quickly pan fried until golden, then finished in a silky lemon butter sauce. It’s bright, buttery, and comes together in one pan in about 30 minutes, making it perfect for both weeknight dinners and when you want something that feels a little extra without the effort.
Servings: 4
Calories: 461kcal
Equipment
Ingredients
Chicken
- ½ cup all-purpose flour
- 1 teaspoon salt or to taste
- ½ teaspoon pepper freshly ground, or to taste
- 3 large eggs
- ¼ cup vegetable oil
- 4 chicken breasts boneless and skinless, cut in half lengthwise
Sauce
- 1 large lemon sliced into thin rounds, seeds removed
- 1 cup chicken broth low sodium
- ½ cup white wine dry
- 1 tablespoon lemon juice freshly squeezed
- 1 tablespoon all-purpose flour
- 2 tablespoon butter unsalted
- 2 tablespoon parsley chopped, for garnish
Instructions
- In a shallow plate, add the ½ cup of flour, 1 teaspoon salt and ½ teaspoon of pepper. Whisk to combine. In another shallow plate or bowl whisk the eggs.
- 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 ¼-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.
- 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.
- 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 ½ teaspoon of salt and season with pepper. Simmer until slightly reduced, about 2 minutes.
- Return the chicken to the skillet and cook until for another 3 to 4 minutes. Garnish with the parsley before serving.
Video
Notes
- Use thin cutlets: Pound the chicken to about ¼ inch so it cooks evenly and stays juicy.
- Don’t overload the coating: Light flour, light egg. Too much and it turns heavy instead of delicate.
- Make sure the oil is hot: The chicken should sizzle right away. That’s how you get that light golden crust.
- Cook in batches: Overcrowding the pan will steam the chicken instead of frying it.
- Wipe the pan before the sauce: Keeps the sauce smooth and not greasy.
- Simmer the sauce just enough: You want it slightly thick so it coats the chicken, not watery.
- Finish the chicken in the sauce briefly: A few minutes is all it needs to absorb flavor without getting soggy.
- Serve right away: This dish is at its best straight from the pan.
Nutrition
Serving: 2cutlets | Calories: 461kcal | Carbohydrates: 18g | Protein: 32g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 227mg | Sodium: 788mg | Potassium: 618mg | Fiber: 1g | Sugar: 1g | Vitamin A: 587IU | Vitamin C: 20mg | Calcium: 47mg | Iron: 2mg
