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Chicken Francese | Cooking Made Easy

Chicken Francese

Name: Chicken Francese
Prep time: 00:20:00
Cook time: 00:15:00
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-american
Ingredients: 4 whole boneless skinless chicken breasts; 1/4 cup Parmesan cheese; 3/4 cup chicken broth; 3/4 cup all-purpose flour; 2 tablespoons fresh parsley; 1/4 cup white wine; 1 teaspoon salt; 1/4 cup vegetable oil; 1/2 teaspoon black pepper; 4 tablespoons unsalted butter; 3 large eggs; 2 whole lemons

ChickenDinnerItalian-americanWeeknightCitrusPan-Fried

Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dipped in a light egg batter, pan-fried until golden, and finished in a bright lemon-butter sauce. This restaurant favorite is surprisingly simple to make at home, requiring just a few basic ingredients and straightforward techniques that yield impressive results.

Prep Time

20 min

Cook Time

15 min

Serves

4 servings

Difficulty

medium

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Ingredients

Techniques: pounding, dredging, pan-frying, sauce-making

Equipment Needed

Large skillet or frying pan
Meat mallet or heavy skillet
Shallow dishes for dredging
Whisk
Tongs
Aluminum foil
Paper towels
Measuring cups and spoons

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.

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.

Chicken Francese

Recipe Assistant

Ingredients

Equipment Needed

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

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

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

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

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

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

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

Step 8: Always taste and adjust seasoning before serving.