Chicken Francese Recipe – Classic Italian Dinner
Chicken Francese is a classic Italian‑American dish featuring tender chicken cutlets dipped in a light egg batter, pan‑fried until golden, and finished with a bright lemon butter sauce. Elegant yet simple, this recipe is perfect for weeknight dinners, family gatherings, or when you want to serve a restaurant‑style meal at home.
Equipment
- Cutting board
- Sharp knife
- Meat mallet or rolling pin
- Shallow bowls for dredging
- Large skillet
- Whisk
- Tongs
Ingredients
- 4 boneless, skinless chicken breasts (sliced into cutlets)
- ½ cup all-purpose flour (or rice flour for gluten-free)
- 2 large eggs, beaten
- 3 tbsp olive oil
- 3 tbsp unsalted butter
- ½ cup dry white wine (or extra broth if substituting)
- 1 cup chicken broth
- Juice of 1–2 lemons
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (optional, for garnish)
Instructions
- Slice chicken breasts into thin cutlets and pound gently for even thickness.
- Dredge each cutlet in flour, then dip into beaten eggs.
- Heat olive oil in a skillet and pan-fry cutlets until golden brown. Remove and set aside.
- In the same skillet, add wine and broth, scraping up browned bits. Stir in lemon juice.
- Reduce slightly, then whisk in butter gradually until sauce is silky.
- Return chicken to the pan, spooning sauce over cutlets. Simmer briefly.
- Serve hot, garnished with parsley and lemon slices.
Notes
- For a creamy variation, add ¼ cup heavy cream to the sauce.
- For spice, sprinkle chili flakes into the sauce.
- Vegetarian option: substitute chicken with cauliflower steaks or zucchini slices.
- Best enjoyed fresh; refrigerate leftovers up to 3 days.
- Avoid freezing, as the sauce may separate.