Classic Chicken Francese
Traditional dish · Italian-American
A classic Italian-American dish featuring thinly pounded chicken cutlets dredged in flour, pan-fried until golden, and then simmered in a bright, lemony white wine and butter sauce. Perfect for a quick yet elegant meal.
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Ingredients
- Chicken breast, boneless, skinless4
- All-purpose flour1/2 cup
- Eggs2 large
- Parmesan cheese, grated1/4 cup
- Olive oil3 tablespoons
- Butter4 tablespoons
- Garlic, minced2 cloves
- Dry white wine1/2 cup
- Chicken broth1/2 cup
- Lemon juice, fresh1/4 cup
- Lemon zest1 teaspoon
- Fresh parsley, chopped2 tablespoons
- Saltto taste
- Black pepperto taste
Steps
- 1
Pound chicken breasts to about 1/4-inch thickness. Season with salt and pepper.
- 2
In a shallow dish, whisk together eggs and grated Parmesan cheese.
- 3
In another shallow dish, combine flour with a pinch of salt and pepper.
- 4
Dredge each chicken cutlet first in the flour mixture, shaking off excess, then dip into the egg mixture, ensuring it's fully coated.
- 5
Heat 2 tablespoons of olive oil and 2 tablespoons of butter in a large skillet over medium-high heat.
- 6
Cook chicken cutlets for 3-4 minutes per side, until golden brown and cooked through. Remove chicken from skillet and set aside.
- 7
Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add minced garlic and sauté for 30 seconds until fragrant.
- 8
Pour in white wine and scrape up any browned bits from the bottom of the pan. Let it simmer for 1-2 minutes.
- 9
Add chicken broth, lemon juice, and lemon zest. Bring to a simmer.
- 10
Whisk in the remaining 1 tablespoon of butter until the sauce is slightly thickened and glossy.
- 11
Return the chicken cutlets to the skillet and spoon the sauce over them. Simmer for 1-2 minutes to heat through.
- 12
Garnish with fresh chopped parsley and serve immediately.
