Description
Chicken Francese brings bright lemon flavor and buttery sauce to crispy chicken cutlets. This classic dish feels elegant while remaining approachable.
Ingredients
Scale
Main Ingredients:
- 4 chicken breasts
- 3 large eggs
- 1 large lemon
- 1 cup chicken broth
- ½ cup white wine
Coating and Seasoning:
- ½ cup all-purpose flour
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- ½ teaspoon pepper
Cooking and Finishing:
- ¼ cup vegetable oil
- 2 tablespoons butter
- 1 tablespoon lemon juice
- 2 tablespoons parsley
Instructions
- Mix ½ cup flour with salt and pepper in a shallow dish. Create an even coating that will help your chicken crisp perfectly.
- Crack 3 large eggs into a separate bowl and whisk them until completely smooth and uniform in color.
- Slice 4 chicken breasts in half lengthwise to create thinner, uniform pieces that will cook quickly and evenly.
- Dredge each chicken piece through the seasoned flour, ensuring complete coverage. Shake off excess to prevent clumping.
- Dip the floured chicken into beaten eggs, allowing excess to drip back into the bowl for a light, delicate coating.
- Heat ¼ cup vegetable oil in a large skillet to 350°F. The oil should shimmer but not smoke when you add the chicken.
- Carefully place egg-coated chicken into hot oil. Fry for 3-4 minutes per side until golden brown and internal temperature reaches 165°F.
- Remove chicken and drain on paper towels to absorb extra oil and keep the coating crisp.
- In the same skillet, add thinly sliced lemon rounds and sauté for 1 minute to release their aromatic oils.
- Pour 1 cup chicken broth and ½ cup white wine into the skillet. Scrape any browned bits from the bottom of the pan.
- Whisk 1 tablespoon flour and 2 tablespoons butter into the liquid. Simmer for 2-3 minutes until the sauce thickens slightly.
- Add 1 tablespoon fresh lemon juice to brighten the sauce’s flavor profile.
- Return chicken to the skillet, spooning sauce over each piece. Simmer gently for 2 minutes to warm through.
- Transfer chicken to serving plates and generously spoon sauce over the top.
- Sprinkle 2 tablespoons chopped parsley across the dish for a fresh, herbal finish.
Notes
- Salt the flour mixture lightly to enhance the chicken’s flavor without overwhelming the delicate sauce.
- Use thin chicken cutlets to ensure even cooking and a crispy golden exterior that doesn’t become greasy.
- Select a dry white wine like Pinot Grigio or Sauvignon Blanc for the most balanced sauce flavor.
- For a gluten-free version, replace wheat flour with cornstarch or almond flour to maintain the crispy coating.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 365 kcal
- Sugar: 1 g
- Sodium: 375 mg
- Fat: 19 g
- Saturated Fat: 6 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.2 g
- Carbohydrates: 16 g
- Fiber: 1 g
- Protein: 38 g
- Cholesterol: 210 mg