This Chicken Francese recipe breaks down into three main parts: preparing the chicken cutlets, creating the golden crust through dredging and pan-frying, and making the signature lemon-butter sauce. Follow these steps for restaurant-quality results at home.

1. Step 1: Pounding the chicken ensures even cooking and tenderness.

   Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy skillet. Pat dry with paper towels.

2. Step 2: The Parmesan in the egg mixture adds flavor and helps create a golden crust.

   Set up your dredging station: In a shallow dish, combine 3/4 cup flour with 1/2 teaspoon salt and 1/4 teaspoon pepper. In another shallow dish, whisk together the eggs, grated Parmesan, and 1 tablespoon chopped parsley.

3. Step 3: Shake off excess flour and egg for a light, crisp coating rather than a heavy, soggy one.

   Season both sides of the chicken cutlets with the remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge each cutlet in the flour mixture, shaking off excess, then dip into the egg mixture, allowing excess to drip off.

4. Step 4: Overcrowding the pan will cause the chicken to steam rather than develop a golden crust.

   Heat vegetable oil and 2 tablespoons butter in a large skillet over medium-high heat until shimmering. Working in batches if necessary to avoid overcrowding, add the chicken and cook until golden brown, about 3 minutes per side. Transfer to a plate and tent loosely with foil to keep warm.

5. Step 5: The fond (browned bits) contains concentrated flavor that enriches the sauce.

   Pour off excess oil from the skillet, leaving the browned bits (fond). Return to medium heat and add the remaining 2 tablespoons butter. Once melted, add 1 tablespoon flour and whisk for 30 seconds to create a roux.

6. Step 6: Adding liquids gradually prevents lumps from forming in your sauce.

   Slowly whisk in the chicken broth and wine (if using), followed by the lemon juice. Bring to a simmer, whisking constantly, and cook until the sauce thickens slightly, about 3-4 minutes.

7. Step 7: The chicken will absorb some of the sauce flavors during this final simmer.

   Return the chicken to the skillet, reduce heat to low, and add the lemon slices. Simmer gently for 2-3 minutes until chicken is heated through and the sauce coats the back of a spoon.

8. Step 8: Always taste and adjust seasoning before serving.

   Taste the sauce and adjust seasoning if needed. Transfer chicken to serving plates, spoon sauce over the top, and garnish with remaining chopped parsley and lemon slices.

Chicken Francese pairs beautifully with pasta, rice, or crusty bread to soak up the delicious sauce. For a complete meal, serve with a simple green salad or steamed vegetables. Leftover chicken can be refrigerated for up to 3 days and gently reheated in a skillet with a splash of chicken broth to revive the sauce.