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A close-up shot of a tender chicken cutlet coated in a light egg batter, served with a tangy lemon butter sauce over pasta.
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.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), sliced in half horizontally Pound to 1/4-inch thickness
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon chopped fresh parsley plus more for garnish
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 5 tablespoons unsalted butter divided and kept cold
  • 1/2 cup dry white wine such as Pinot Grigio or Sauvignon Blanc
  • 3/4 cup low-sodium chicken broth
  • 1/4 cup freshly squeezed lemon juice from 1-2 lemons

Equipment

  • 1 Large Skillet
  • 1 Meat Mallet
  • 2 Shallow dishes for dredging

Method
 

  1. 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.
  2. In a shallow dish, place the flour. In a second shallow dish, whisk together the eggs, Parmesan cheese, and 1 tablespoon of parsley.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
Keyword chicken francese,easy chicken recipe,lemon butter sauce

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