Description
Chicken Francese is a beloved Italian-American classic: tender chicken cutlets with a golden, egg-dipped crust, finished in a bright, buttery lemon-wine sauce. Elegant enough for guests yet simple enough for a weeknight dinner, it’s a dish that brings restaurant-quality flavor to your table.
Ingredients
For the Chicken
65 g all-purpose flour (½ cup)
5 g salt, or to taste (1 tsp)
2.5 g freshly ground black pepper, or to taste (½ tsp)
3 large eggs
60 ml vegetable oil (¼ cup)
4 boneless, skinless chicken breasts, halved lengthwise
For the Sauce
30 g unsalted butter (2 Tbsp)
240 ml chicken broth (1 cup)
120 ml dry white wine (½ cup)
60 ml fresh lemon juice (¼ cup)
2 lemon slices (for garnish)
Fresh chopped parsley (for garnish)
Instructions
Place chicken between plastic wrap and pound to ½-inch thickness.
Combine flour, salt, and pepper in a shallow bowl. In another bowl, beat eggs. Dredge chicken in flour, then dip in eggs.
Heat vegetable oil in a skillet over medium heat. Fry chicken for 3–4 minutes per side until golden and cooked through. Transfer to a paper towel-lined plate.
Melt butter in the same skillet. Add chicken broth, white wine, and lemon juice. Simmer for 5–6 minutes to reduce slightly, scraping brown bits from the pan.
Return chicken to the pan and spoon sauce over. Simmer for 2–3 minutes until warmed through.
Plate chicken, spoon sauce on top, and garnish with lemon slices and parsley.
Notes
Use fresh lemon juice for the brightest flavor.
Deglaze the pan well—the browned bits add rich depth to the sauce.
Substitute wine with extra broth and a splash of apple cider vinegar if needed.
Store sauce separately if freezing to keep chicken crispy.
Reheat gently on the stovetop with a splash of broth to revive the sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fry/Stovetop
- Cuisine: Italian-American