Chicken Francese Recipe
Chicken Francese is a classic Italian-American dish featuring tender chicken cutlets dredged in flour and eggs, pan-fried to a golden crisp, and served with a tangy lemon-butter sauce. This recipe offers a bright, flavorful meal perfect for weeknights or special occasions.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Italian-American
Ingredients
Scale
Chicken
- 2 large chicken breasts, cut in half lengthwise (4 thin cutlets)
- Salt and pepper, to taste
- 1/2 teaspoon garlic powder
- 1/4 cup all-purpose flour (plus 1 tablespoon flour for sauce)
- 2 large eggs, lightly beaten
Cooking Fats & Sauce
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 cup chicken broth (or 50/50 chicken broth and dry white wine)
- 1 tablespoon lemon juice
- 1/2 lemon, sliced into thin rings
For Serving (optional)
- Chopped parsley
- Freshly grated Parmesan cheese
Instructions
- Prepare Chicken: Slice chicken breasts in half lengthwise to create four thin cutlets. Place between two sheets of plastic wrap and pound to about 1/4 inch thickness with a meat mallet. Season both sides evenly with salt, pepper, and garlic powder.
- Set Up Dredging Stations: Place 1/4 cup flour in a shallow bowl or plate for dredging. In a separate bowl, lightly beat the eggs with a fork.
- Fry Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until hot. Coat two chicken pieces at a time first in flour, then dip into beaten eggs, allowing excess to drip off. Carefully place them in the skillet. Cook about 3 minutes per side until coating is golden and chicken reaches 165°F internally. Remove cooked chicken and set aside. Repeat with remaining chicken, adding a bit more oil if needed and watching carefully to avoid burning.
- Prepare Sauce Base: Reduce heat to medium and add 1 tablespoon butter to the skillet. Once melted, stir in 1 tablespoon flour and cook for approximately 30 seconds to form a roux.
- Create Lemon Sauce: Gradually whisk in chicken broth and lemon juice, scraping up browned bits from the pan bottom for added flavor. Add lemon slices. Simmer for about 5 minutes until the sauce thickens slightly and reduces.
- Combine and Serve: Return the chicken cutlets to the skillet, spooning sauce over them. Serve immediately to maintain the crisp coating. Season with additional salt and pepper if desired. Garnish with chopped parsley and freshly grated Parmesan cheese. Lemon slices can be eaten or discarded as preferred.
Notes
- For juicier chicken, pound the cutlets evenly to ensure uniform cooking.
- Use a meat thermometer to check that the chicken reaches 165°F for safe consumption.
- Adjust lemon juice in the sauce to taste for desired tanginess.
- Optional Parmesan cheese adds a savory depth when sprinkled on top.
- Serve with pasta, rice, or a simple green salad for a complete meal.
Keywords: Chicken Francese, lemon chicken, Italian chicken recipe, skillet chicken, lemon butter sauce
Find it online: https://trendytasterecipes.com/chicken-francese-recipe/
