Welcome to the ultimate Chicken Francese Recipe that will transport you straight to your favorite Italian-American restaurant, but even better. Imagine tender, golden-crusted chicken cutlets swimming in a bright, luscious lemon butter and white wine sauce. It’s elegant enough for a special occasion, yet surprisingly simple to whip up on a busy weeknight. This dish isn’t just a meal; it’s an experience. Prepare to add a new, unforgettable recipe to your dinner rotation that your family will request again and again.
What is Chicken Francese?
Chicken Francese is a classic Italian-American dish beloved for its simplicity and sophisticated flavor. The name “Francese,” which means “French” in Italian, refers to the preparation method. Thin chicken cutlets are first dredged in seasoned flour, then dipped into a savory egg and Parmesan cheese batter before being pan-fried to a perfect golden brown. The dish is finished with a vibrant pan sauce made from lemon juice, dry white wine, and rich chicken broth, which is then swirled with cold butter to create a silky, emulsified finish.
Why This is the Best Chicken Francese Recipe You’ll Ever Make
What sets this recipe apart is its focus on technique. We don’t just tell you what to do; we tell you why. By pounding the chicken to an even thickness, you guarantee juicy, tender results every time. Our dredging and frying method creates a crust that’s light and crispy, never soggy. And the sauce? It strikes the perfect balance of zesty, savory, and rich, clinging to every bite of chicken without being overpowering.
Dinner is served! This homemade Chicken Francese looks and tastes like it came from a high-end restaurant.
Ingredients for a Perfect Chicken Francese
The beauty of this dish lies in its simple, high-quality ingredients. You don’t need a long shopping list to create incredible flavor.
Chicken: Use boneless, skinless chicken breasts, pounded thin into cutlets for quick, even cooking.
Flour: All-purpose flour is used for dredging, creating a base for the egg wash to adhere to.
Eggs: The essential binder for our light and savory coating.
Parmesan Cheese: Finely grated Parmesan adds a salty, nutty flavor directly into the egg wash.
For the Sauce: A combination of dry white wine (like Pinot Grigio or Sauvignon Blanc), quality chicken broth, fresh lemon juice, and cold unsalted butter creates the signature tangy, rich sauce.
Garnish: Freshly chopped parsley adds a touch of color and freshness to the finished dish.
How to Make This Chicken Francese Recipe (Step-by-Step)
Follow these simple steps to create a restaurant-quality meal right in your own kitchen. We’ve broken it down to ensure a foolproof process from start to finish.
Step 1: Prepare the Chicken
Place chicken breasts between two sheets of plastic wrap. Using a meat mallet or a heavy rolling pin, pound the chicken to an even thickness of about 1/4 inch. This is the key to ensuring the chicken cooks quickly and remains incredibly tender. Season both sides generously with salt and pepper.
Step 2: Set Up Your Dredging Station
You’ll need two shallow dishes. In the first, combine the all-purpose flour with a pinch of salt and pepper. In the second, whisk together the eggs, grated Parmesan cheese, and a tablespoon of chopped parsley until smooth. This two-step process ensures the coating adheres perfectly.
The secret to our Chicken Francese is the light, flavorful coating and perfectly balanced sauce.
Step 3: Pan-Fry to Golden Perfection
Heat olive oil and a tablespoon of butter in a large skillet over medium-high heat. Working one at a time, dredge a chicken cutlet in the flour mixture, shaking off any excess. Next, dip it into the egg and Parmesan mixture, ensuring it’s fully coated. Carefully place the chicken in the hot skillet. Cook for 2-3 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary. Transfer the cooked chicken to a plate and keep warm.
Step 4: Create the Signature Lemon Butter Sauce
Pour off any excess fat from the skillet. Deglaze the pan by adding the white wine and scraping up any browned bits from the bottom. Let it simmer and reduce by half. Add the chicken broth and fresh lemon juice, bringing it to a simmer. Reduce the heat to low and whisk in the cold butter, one piece at a time, until the sauce is smooth and slightly thickened. Season with salt and pepper to taste.
Return the chicken to the skillet, spooning the sauce over each piece. Garnish with fresh parsley and serve immediately.
Pro Tips for Restaurant-Quality Results
Don’t Skip Pounding the Chicken: This is the most crucial step for achieving tender, juicy results.
Use Cold Butter for the Sauce: Adding cold butter to the warm sauce off the heat helps it emulsify, creating a creamy, stable sauce that won’t break.
Choose a Good Dry White Wine: A wine you would enjoy drinking, like a Sauvignon Blanc, will lend the best flavor to your sauce. Avoid “cooking wines.”
Serve Immediately: Chicken Francese is best enjoyed fresh from the skillet while the crust is crisp and the sauce is warm and luscious.
What to Serve with Chicken Francese
The bright, lemony sauce of Chicken Francese pairs beautifully with a variety of sides. Serve it over angel hair pasta or creamy polenta to soak up every last drop of the sauce. For a lighter meal, it’s fantastic with a side of Crispy Roasted Cauliflower or simple steamed asparagus. A slice of crusty Amish White Bread is also a must for sauce-dipping.
Storing and Reheating Leftovers
Store leftover Chicken Francese in an airtight container in the refrigerator for up to 3 days. For best results, reheat gently in a skillet over low heat with a splash of chicken broth to keep the sauce from breaking and prevent the chicken from becoming tough.
The main difference is in the coating and the sauce. Chicken Francese is dipped in an egg batter before frying, resulting in a softer, fluffier crust. Chicken Piccata is only dredged in flour and its sauce typically includes capers, whereas Francese sauce does not.
The classic sauce is a simple pan sauce made from dry white wine, chicken broth, fresh lemon juice, and unsalted butter. It’s finished with fresh parsley for color and freshness.
Sogginess usually happens for two reasons: the oil wasn’t hot enough when you started frying, or the pan was overcrowded. Cook in batches in a properly heated skillet to ensure a light, crispy crust.
A good quality dry white wine is best. We recommend a crisp Pinot Grigio, Sauvignon Blanc, or an unoaked Chardonnay. Avoid anything labeled ‘cooking wine,’ as it can be overly salty and have a dull flavor.
Yes, you can make this recipe gluten-free by substituting the all-purpose flour with a gluten-free all-purpose blend. Ensure your brand is suitable for dredging. The rest of the ingredients are naturally gluten-free.
This Chicken Francese Recipe delivers a truly exceptional meal with minimal fuss. It’s a testament to how simple ingredients can be transformed into something spectacular. We hope you love making it as much as we do. If you try it, please leave a comment below or share your creation on Pinterest. We can’t wait to see it!
You won't believe how easy it is to make this restaurant-quality Chicken Francese at home!
Chicken Francese Recipe
FL Recipes
Chicken Francese Recipe (Better Than a Restaurant!)
This easy Chicken Francese Recipe delivers tender, golden chicken cutlets in a luscious lemon butter and white wine sauce. Learn how to make this restaurant-quality Italian-American classic at home for an unforgettable weeknight dinner.
2large boneless, skinless chicken breasts (about 1.5 lbs total), sliced in half horizontallyPound to 1/4-inch thickness
1/2cupall-purpose flour
2large eggs
1/4cupgrated Parmesan cheese
1tablespoonchopped fresh parsleyplus more for garnish
Salt and freshly ground black pepperto taste
2tablespoonsolive oil
5tablespoonsunsalted butterdivided and kept cold
1/2cupdry white winesuch as Pinot Grigio or Sauvignon Blanc
3/4cuplow-sodium chicken broth
1/4cupfreshly squeezed lemon juicefrom 1-2 lemons
Equipment
1 Large Skillet
1 Meat Mallet
2 Shallow dishes for dredging
Method
Using a meat mallet, pound the chicken cutlets between plastic wrap to an even 1/4-inch thickness. Season both sides with salt and pepper.
In a shallow dish, place the flour. In a second shallow dish, whisk together the eggs, Parmesan cheese, and 1 tablespoon of parsley.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Dredge a chicken cutlet in flour, shake off the excess, then dip into the egg mixture. Carefully place in the hot skillet and cook for 2-3 minutes per side, until golden brown. Remove to a plate. Repeat with remaining chicken.
Pour off excess fat from the skillet. Over medium heat, add the white wine to deglaze, scraping up any browned bits. Simmer until reduced by half.
Add the chicken broth and lemon juice, bring to a simmer. Reduce heat to low. Whisk in the remaining 4 tablespoons of cold butter, one at a time, until the sauce is creamy. Season with salt and pepper.
Return the chicken to the skillet to warm through. Spoon the sauce over the chicken, garnish with fresh parsley, and serve immediately.
Nutrition
Calories: 580kcalProtein: 45gFat: 35gFiber: 1g
Notes
Ensure your butter is cold when you add it to the sauce; this helps create a creamy, emulsified sauce that won't separate. Don't overcrowd the pan when frying the chicken. Cook in batches to ensure a crispy, golden crust. Fresh lemon juice is essential for the best flavor; avoid bottled juice.
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
